Asparagus Salad
Ingredients
The salad
-
12
spears
thick asparagus, sliced into 1/4-inch thick coins
-
5 - 6
pieces
broccolini florets, trimmed and cut into bite-sized pieces
-
7
tiny
radishes, washed, trimmed, and very thinly sliced
-
zest of one
lemon
-
a bit of
shaved parmesan
The dressing
-
1 ½
tablespoons
fresh lemon juice
-
big pinch of
salt
-
1
small
shallot, chopped
-
3
tablespoons
extra virgin olive oil
-
¼
cup
pine nuts, toasted and coarsely chopped
Instructions
- Wash the asparagus and broccolini and set aside.
- Make the dressing by whisking together lemon juice, salt, shallot, and olive oil, then stir in the pine nuts.
- Heat a splash of olive oil with a couple pinches of salt in a large skillet over medium-high heat.
- Add the asparagus and broccolini to the hot skillet, toss well, and cover with a lid.
- Cook for one minute, stir, and cover again for another minute if needed, ensuring the vegetables remain bright and slightly crunchy.
- Remove from heat and stir in the radishes and lemon zest, adding salt to taste.
- Toss the vegetables with one-third of the pine nut dressing, adding more as needed.
- Serve the salad on a platter and finish with shaved parmesan.
Nutrition Facts (estimated)
Servings
2 - 3
Calories
250
Total fat
19g
Total carbohydrates
18g
Total protein
6g
Sodium
200mg
Cholesterol
5mg
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