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 baby Chioggia beets or 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.