Salad is the premiere canvas for spring vegetables, and a combination of fresh greens and lemon zest makes this salad the perfect light lunch. Feel free to substitute regular broccoli if you can’t find broccolini at your market. We’d like to thank our friends at 101 cookbooks for this inspired recipe.
- 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
- 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. 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 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.
Servings per Recipe: 3Amount per Serving
Calories from Fat:
Total Fat: 16.1g
Saturated Fat: 3.4g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.