Ingredients
- 12 spears asparagus thick, sliced into 1/4-inch thick coins
- 5 1/2 broccolini or broccoli florets, trimmed and cut into bite-sized pieces
- 1 1/2 tablespoons fresh lemon juice
- 1 pinch salt
- 1 shallot small, chopped
- 3 tablespoons extra virgin olive oil
- 1/4 cup pine nuts toasted, and coarsely chopped
- 7 radishes tiny, washed trimmed and very thinly sliced
- 1 lemon
- Parmesan a bit of shaved
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