1 bunch asparagus, trimmed (look for young, thin shoots)
2 zucchini, trimmed
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon garlic, finely chopped
Salt and pepper to taste
2 ounces feta cheese
Slice the asparagus into thin, diagonal, slices. Cut the zucchini into long thin strips; use a vegetable peeler to get flat slices. Mix the slices together in a serving bowl.
Combine the vinegar, olive oil, garlic, salt, and pepper and thoroughly mix (you can sauté the garlic first for a little deeper flavor or serve it raw).
Drizzle the dressing over the sliced A and Z.
Sprinkle the feta cheese over the top of the individual salads before serving.
Source: 123recipes.com