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- 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 tiny radishes, washed trimmed and very thinly sliced
- zest of one lemon
- a bit of shaved parmesan
Directions:View on 101 Cookbooks
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