Asparagus and broccoli salad with parmesan and pine nuts

The perfect, fresh spring salad adapted from 101 Cookbooks.

Ingredients

  • 1 bunch of asparagus, cut into 1.5″ spears
  • 1 small bunch baby broccoli or broccoli rabe, trimmed into bite sized pieces
  • 3 T lemon juice
  • 2-3 small shallots, minced
  • 6 T olive oil
  • 1/4 c pine nuts, toasted
  • zest of 1 lemon
  • 1/4 c shaved parmesan
  • 1/4 c chopped herbs (parsley or basil works well here)

Instructions

  1. Wash asparagus and broccoli, pat dry, and set aside.
  2. In a large bowl, combine lemon juice, shallot, olive oil, chopped herbs, and lemon zest, then set aside.
  3. To cook the vegetables, heat a large skillet over medium-high heat, and when hot, add a splash of olive oil and vegetables.  Cover and cook, shaking the skillet frequently, for 2 minutes, until they are still bright green but have lost some of their crunch.
  4. Remove vegetables from heat and combine with olive oil mixture, then toss with pine nuts.
  5. Once cool, toss with shaved parmesan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s