A few notes – for fun I cut the asparagus into coin-shaped pieces here, so they’d match the radish slices. It’s a bit of extra prep, but worth the effort. And then there’s the dressing. The dressing is lemony and bright, and a bit like a coarsely chopped pesto minus the basil. You could certainly add chopped basil later in the season (or mint) for a variation. I have you make a bit extra with this recipe in case you need a bit extra for pasta, grains, or salad greens that you might serve over, under or around this. Vegans, you can make this by leaving out the Parmesan.
Serves 2 – 3.
- 12 spears of thick asparagus, sliced into 1/4-inch thick coins
- 5 – 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
- 1 1/2 tablespoons fresh lemon juice
- big pinch of salt
- 1 small shallot, chopped
- 3 tablespoons extra virgin olive oil
- 1/4 cup pine nuts, toasted, and coarsely chopped
- 7 tiny radishes, washed trimmed and very thinly sliced
- zest of one lemon
- a bit of shaved parmesan
- 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 – as I mention up above, you might have a bit extra.
- Turn everything out onto a platter and finish with some shaved Parmesan.