INGREDIENTS
1/2 lb
Asparagus, thick
1/2 tsp
Lemon, zest
1
Red onion
1
Shallot, small
1/2 lb
Shiitake mushrooms
1 tsp
Thyme, leaves
2
Zucchini
1 tbsp
Lemon juice, freshly squeezed
1
Salt and freshly ground black pepper
1/2 cup
Olive oil, extra-virgin
1 cup
Walnuts