How to make
Prepare a bowl of ice for the asparagus.
Clean them and boil them in water or steam them for 10-12 minutes. Immediately transfer them into the bowl of ice and leave them to cool.
While the asparagus is cooking, prepare the rest of the ingredients.
Cut the tender and small zucchini into very thin slices or circles diagonally without peeling it. This can be done very easily with a mandoline kitchen grater or a regular vegetable peeler.
Cut the onion into thin strips, wash the spinach and strain it well.
Cut the grapefruit in half, squeeze the juice from half of the citrus, and peel the other half. Remove the skins and cut it into pieces.
In a bowl, pour the zucchini and onion with the citrus juice, olive oil, white balsamic vinegar, black pepper and salt.
Stir and leave them to marinate.
Cut the cooled asparagus into large pieces.
In a bowl or large salad plate, place the baby spinach and lightly flavor it with olive oil and salt.
Add the marinated zucchini and onions on top (pour the liquid left in the bottom of the bowl over the salad), the grapefruit pieces and the asparagus.
To finish it off, grate the hard cheese (into flakes) on top and serve the spinach salad.
Enjoy your meal!
