It’s the asparagus season, which apparently has come early this year and won’t last very long. So it’s time to try your hand at cooking this vegetable and experimenting with new recipes!
I love salads and I loved this recipe in particular, for Asparagus Salad with Broccoli Florets & Radish. I found this recipe on 101 Cookbooks. It comes with a tangy lemon and shallot vinaigrette and it’s presented with toasted pine nuts and Parmesan shavings. It’s a simple, yet original, recipe. Perfect to impress your friends on a dinner night!
* 12 spears of thick asparagus, sliced into 2cm pieces
* 10 small broccoli florets, cut into bite-sized pieces
* juice of 1/2 lemon
* 1 shallot, chopped
* extra virgin olive oil
* 2 tbsp pine nuts, toasted
* 7 radishes, very thinly sliced
* Parmesan shavings
* salt and pepper to season
Start by making the dressing by whisking together the lemon juice, salt, shallot and olive oil. Set aside.
Wash the asparagus and broccoli, then cook them in a large skillet with olive oil and salt. Toss well and cover the skillet with a lid. Cook for five minutes, then remove them from the heat and stir in the radishes. Toss with half of the dressing, adding more as needed.
Toast the pine nuts and add to the salad, then finish with the Parmesan shavings on the top.