Spring Vegetable Platter with Lemon Vinaigrette

For the Lemon Vinaigrette:

Combine fresh lemon juice, grated garlic clove, Dijon mustard, kosher salt, freshly ground black pepper, honey, and extra virgin olive oil in a jar with a tight-fitting lid. Shake well to combine. If the dressing is too tangy, add more olive oil to taste. Store any leftovers in the refrigerator. Garnish with lemon zest if desired.

For the Veggies:

Bring a medium saucepan of salted water to a boil. Add the trimmed asparagus (peel stalks if thick) and cook until just bright green and slightly tender, about 2 minutes. Using tongs, transfer the asparagus immediately to an ice water bath to stop cooking. Return the water in the saucepan to a boil. Add the frozen peas and cook for 15-30 seconds. Drain the peas and transfer them to a colander in an ice water bath. Peel the zucchini into ribbons.

Assembly:

Add the zucchini ribbons and the blanched asparagus and peas to the prepared lemon vinaigrette and toss gently to coat. Arrange the dressed vegetables on a platter. Sprinkle with additional kosher salt or sea salt to taste. Top with any optional add-ons you'd like, such as cooked bacon, halved hardboiled eggs, toasted pine nuts, a squeeze of lemon, more lemon zest, or crumbled goat cheese.

Leftovers:

Re-season any leftover veggies with salt. You can add them to pasta, an omelet, or a frittata. For pasta, cook pasta until al dente, then toss with olive oil, garlic salt, and grated parmesan cheese (add a bit of pasta water if necessary). Then toss in the leftover veggies and add more parmesan for serving.