Zucchini Salad with Peas and Green Asparagus
Rinse and peel zucchini and asparagus. Cut both into very thin slices with a mandolin or a vegetable slicer and combine with vinegar and oil, season with sugar and let stand for about 20 minutes.
Rinse lettuce and spin dry, tear into bite-sized pieces. Rinse peas.
Toast baguette slices. Combine zucchini and asparagus with lettuce hearts and peas, arrange on plates together with baguette slices. Sprinkle with shaved Parmesan and serve.