The perfect time to make this ultra-simple yet elegant salad is when the asparagus is up and the zucchini is starting to set fruit. Nothing fancy is required when you’re starting with the freshest ingredients.
MORE FROM FRESH SPRING RECIPES FROM THE GARDEN:
Fresh Spring Recipes from the Garden
Yields 6 servings.
1 pound asparagus, trimmed
2 medium zucchini (about 6 inches long)
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon honey
Salt and black pepper, to taste
1/4 cup shaved Parmesan cheese
2 tablespoons toasted pine nuts, optional
Bring large pot of salted water to a boil and blanch asparagus. When crisp-tender, transfer asparagus to ice-water bath to stop cooking process. When cool, slice asparagus on the diagonal into 1- to 1 1/2-inch pieces.
Shave zucchini into long strips with vegetable peeler. Place asparagus and zucchini in large salad bowl; set aside.
In separate bowl, whisk together olive oil, lemon juice, garlic and honey. Season with salt and pepper. Pour over vegetables and toss to coat.
Garnish with the Parmesan and pine nuts, if desired.
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