Using a vegetable peeler
, shave the zucchini into long thin strips. Thinly slice the asparagus
on a diagonal. Toss the slices together and place the salad in a serving bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle
over the vegetables. Toss to coat. Garnish
with the pecorino