Ingredients
1zucchini,ends cut off
1yellow squash,ends cut off
1bunchasparagus,tough ends removed
2large carrots,peeled and ends cut off
¼cupextra-virgin olive oil
2tbsplemon juice
½tspsalt
¼tspfreshly ground black pepper
2ozPecorino Romano,or Parmesan, for garnish
Preparation
Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.
Fill a small saucepan with water, and bring a boil over high heat. Carefully add in the sliced asparagus, and boil for about 1 to 2 minutes, until the asparagus turns bright green.
Using a slotted spoon, remove the asparagus and immediately place in a bowl of ice water to stop the cooking process. Let sit for a minute, then drain the water. Toss the asparagus with the zucchini, squash, and carrots in a large bowl.
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 or parmesan shavings. Serve.
