- 2 medium zucchini
- 1 bunch of asparagus
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 ounce romano cheese
trim zucchini and asparagus. using a peeler, shave zucchini into long thin slices. Cut the asparagus into thin slices. In a serving bowl toss zucchini and asparagus together.
Combine and mix olive oil, salt, pepper, and lemon juice together in a small bowl. Drizzle over vegetables, toss to mix. slice cheese over the mixture and serve.