Place the zucchini and/or squash and asparagus in a colander, toss with the salt, and leave it in the sink to drain for 5 to 10 minutes. Don't leave it for much longer or the squash will get too limp.
In a large bowl, whisk together the oil and lime juice. Add the squash and asparagus slices and toss gently to coat. Taste and add more salt if needed.
Serve on individual salad plates or in shallow bowls.