Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan
½ lb (225 g) thick asparagus stalks, trimmed
1 yellow zucchini
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) white balsamic vinegar
½ cup (60 g) Parmesan cheese shavings
¼ cup (30 g) roasted pine nuts
3 tbsp (45 ml) olive oil
Zucchini flowers, for serving (optional)
Basil leaves, torn, for serving
Fleur de sel, for serving
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.