Summertime Ribbon Salad

• 1 zucchini

• 1 yellow squash

• 1 small bunch asparagus

• 2 large carrots, peeled

• 1/4 cup extra-virgin olive oil

• 2 1/2 Tbsp. lemon juice

• 1/2 tsp. sea salt

• 1/4 tsp. freshly ground black pepper or white pepper

• 2 ounces shaved Pecorino Romano for garnish

1. Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips/ribbons. Thinly slice the asparagus on a diagonal.

2. Fill a small saucepan with water, and bring to a boil over high heat. Carefully add in the sliced asparagus, and boil for 1-2 minutes, until the asparagus turns bright green.

3. Using a slotted spoon, remove the asparagus and immediately place into a bowl of ice water to stop the cooking process. Let sit for a minute before draining the water. Once drained toss the asparagus with the zucchini, squash and carrots in a large bowl.

4. 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 or parmesan shavings. Serve.