Using a vegetable peeler or mandoline, thinly slice the asparagus and zucchini, placing them in two separate bowls. Drizzle the lemon juice over the asparagus and the balsamic vinegar over the zucchini. Season with salt and let marinate for 15 minutes to allow the vegetables to soften. Drain.
Place the asparagus and zucchini in a serving dish. Sprinkle with the Parmesan and pine nuts. Drizzle with the oil and delicately toss. Adjust the seasoning. Garnish with the zucchini flowers, if desired, basil and fleur de sel. Serve immediately.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.