Peel asparagus spears starting from the head end, cut away woody ends. Cut into pieces about 3 cm long, put heads aside.
Bring salted water to a boil with a pinch of sugar and add the asparagus spears. Simmer for 2 minutes, add the heads and cook for another 2 minutes. Lift out with a perforated scoop and drain well.
Remove blossoms and stems from the zucchini and cut in half or quarters lengthwise (depending on the thickness of the zucchini). Cut into slices. Salt and leave to soak in water for 15 minutes. Then dab with kitchen paper.
Heat oil in a pan and fry the zucchini slices in it. Add asparagus and fry briefly. Let cool slightly.
For the marinade, squeeze the lemon. Mix the olive oil, lemon juice, salt and pepper well.
Place the zucchini and asparagus mixture in a bowl with the cubed feta cheese and mix. Pour the marinade over and sprinkle the salad with chive rolls.
Preparation Tip:
The asparagus and zucchini salad tastes especially fine if you serve it with some sautéed shrimp. In this case, instead of feta cheese use pieces of avocado. You can also use green asparagus.
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