12 spears of thick asparagus, sliced into 1/4 inch thick coins
5-6 broccolini (or broccoli florets), cut into bite-size pieces
1.5 tbsp. fresh lemon juice
pinch of salt
1 small shallot, chopped
3 tbsp. extra virgin olive oil
1/4 cup pine nuts, toasted, coarsely chopped
7 small radishes, washed, trimmed, and thinly sliced
zest of one lemon
shaved parmesan as garnish
Instructions
Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed.
Turn everything out onto a platter and finish with some shaved Parmesan.
Serving
Suggestions
serve alongside simple whole grain pasta or rice
Originally Submitted
5/5/2010
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