Asparagus and Zucchini Crudi


After a long winter of blogging silence, I am back and full of refreshed energy to share with you what’s been going on in my kitchen. A hectic schedule and numerous life changes have kept me away, but I’ve still got to eat, and the best remedy to stress of any kind is nourishment and mindfulness. For this reason, I share with you today a recipe I haven’t made in a long time. It popped up into conversation recently and I was happy to already have some asparagus in my refrigerator.
For being so simple, this is one of the best, freshest things I’ve eaten in a while. I was inspired to make this because asparagus is finally in season (thus affordable) and from some recent discussions I’ve been having with my friend F about raw food diets. This isn’t technically all raw, of course with a little parmesan and olive oil, but it ups the flavor immensely and is at least a way to get into raw foods gradually. This is something I’ve meant to get into a bit more, in fact, though I admit it takes a lot more free time to plan and prepare than I have.
Though I was skeptical about raw asparagus, the original recipe is from one of my favorite TV-star chefs, Giada de Laurentiis. I love her recipes because she’s always doing something fresh, simple and healthy.
1 zucchini, washed and cut into strips with a vegetable peeler
4-6 stalks of fresh asparagus, cut thinly on the diagonal (the thinner the stalks, the better)
shaved parmesan for garnish
1 tbs lemon juice
1 tbs olive oil
salt and pepper to taste
Toss these ingredients together and serve immediately. If you let it sit too long the zucchini gets a bit soggy. Enjoy.