Asparagus and Zucchini Salad Draft

How I make it

Zucchini

1. Halve the zucchini lengthwise, then halve again to make long quarters.

2. Salt lightly and set aside for 10 minutes.

3. Dredge the zucchini in the flour and shake off the excess.

4. Fry in a skillet with a little olive oil until golden, then drain on paper towels.

Asparagus and eggs

1. Trim the bottom third of the asparagus with a sharp knife, or snap the stalks by hand where they break naturally.

2. Cut the rest in half and sauté in a hot skillet with olive oil for about 2 minutes.

3. Add 1/4 cup water and the lemon juice and steam for about 1 more minute.

4. Meanwhile, beat the eggs with a little salt.

5. Pour the eggs into the skillet with the asparagus and stir briskly with a wooden spoon until just set. Turn off the heat right away and transfer to a mixing bowl.

Assembling

1. Add the fried zucchini to the asparagus and eggs.

2. Chop the garlic, slice the scallions and add them to the salad with the mint leaves.

3. Drizzle with more olive oil and lemon juice, season with salt and pepper and toss gently.

What I've learned

• I serve it with sour country bread, a slice of grilled halloumi and bitter early-harvest olives.