"Crudi" essentially means raw veggies. When I first saw this recipe from Giada, I wasn't so sure about eating raw asparagus, but after sampling I'm converted. With the nutty taste of olive oil and a touch of richness from the Pecorino, this makes a fancy accompaniment or starter for any pasta dish. Giada recommends using this as a side to her Swordfish Poached in Olive Oil with Broccoli Rabe Pesto.
2 medium zucchini, trimmed
1 bunch of asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce Pecorino Romano cheese in one chunk
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Put the sliced vegetables in a serving bowl and toss together to combine.
In a small bowl, combine the olive oil, lemon juice, salt and pepper. Mix well, then drizzle over the vegetables. Toss to coat. Use the vegetable peeler to shave the Pecorino over the salad and serve immediately.