With summer produce, often simple is best. This salad takes under ten minutes to make and I have been eating variations of it all summer - the zucchini carpaccio on its own, the zucchini carpaccio topped with diced tomato, topped with torn burrata, paired with cold poached shrimp, etc.
I made this particular version as a dinner party appetizer and added the asparagus because I thought that the two greens - vivid asparagus and milky, pale zucchini - would look pretty together.
This makes enough salad for two
1 bunch of pencil asparagus
1 medium zucchini
1 large lemon
2 tsps olive oil
fresh thyme leaves from a couple of sprigs of thyme
Flaky salt
Wash the asparagus and trim the stems. While the asparagus is still wet, lay in one layer on a microwave safe plate and zap for 4-5 minutes, until tender but with a bit of bite left.
While the asparagus is cooking, combine the lemon juice, olive oil and thyme leaves in a bowl.
Use a mandoline to slice the zucchini as thinly as possible lengthwise and add to the bowl with the lemon dressing. Toss to combine.
Remove the asparagus from the microwave and, while still hot, toss with the rest of the salad ingredients.
Sprinkle with a bit of flaky salt, toss again and serve room temperature.