Directions

1. 1
   Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, about 3-4 minutes. Watch closely as they burn quickly. Transfer to a plate to cool.
2. 2
   Using a vegetable peeler or mandoline, shave the zucchini lengthwise into long, thin ribbons. Stop when you reach the seedy core and save it for another use.
3. 3
   Using the same peeler, shave the asparagus spears into ribbons. The tips may break off; add them whole.
4. 4
   Place the shaved zucchini and asparagus in a large shallow bowl. Drizzle with 1 tablespoon of the lemon juice and a pinch of salt. Toss gently and let sit for 5 minutes to lightly tenderize.
5. 5
   In a small bowl, whisk together the remaining lemon juice, lemon zest, olive oil, salt and pepper.
6. 6
   Pour the dressing over the vegetables and toss gently with your hands so the ribbons stay intact.
7. 7
   Just before serving, scatter the Parmesan shavings, toasted pine nuts, mint and basil leaves over the top.
8. 8
   Finish with more flaky sea salt and black pepper. Serve immediately.