Asparagus and Courgette Crudi

Crispy, crunchy green veggies are the ultimate accompaniment to meat or fish.
  • 2 courgettes, trimmed
  • 1 bunch asparagus, trimmed
  • 60ml extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 30g shaved Pecorino Romano, for garnish
1) Using a vegetable peeler, shave the courgette into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

2) In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

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