Finally, back to reality! We’ve been eating amazing food for the past week or two with the wedding and honeymoon. The food has been delicious, but I’ve missed fresh spring vegetables and have been eating far too much meat. Tonight I made an asparagus salad with Channa Masala (to be posted later this week). This came from Heidi at 101cookbooks who always posts lovely seasonal recipes.
- 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 T. fresh lemon juice
- big pinch of salt
- 1 small shallot, chopped
- 3 T. extra virgin olive oil
- 1/4 C. pine nuts, toasted, and coarsely chopped
- 7 tiny radishes, washed trimmed and very thinly slices
- 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.”
Notes: This made a great salad that could be a great main dish. I’m eating the leftovers for lunch on a salad!
Servings: 2 big side servings and 1 left over serving