1
Wash and dry produce.
Trim and dice zucchini into 1⁄4-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. (Save zucchini for another use.)