PREPARATION

Wash the zucchini and use a vegetable peeler to slice it into thin strips. Remove the pickles from their jar, chop them into small pieces. Place the zucchini strips in the jar and let them sit for about 1-3 hours. Wash the asparagus and trim off the woody ends. Peel the lower third of the stalks and cut them into pieces about 3 cm long. Steam them for about 10 minutes or boil them in water until tender. For the dressing, finely chop the garden herbs, mix them with oil, and season with salt and pepper. Peel the boiled eggs and dice them. Drain the Muratbey Cheesoft cheese and cut it into cubes. Place all the ingredients in a bowl and drizzle the dressing over them. Enjoy your meal!