ASPARAGUS AND BROCCOLI SALAD
Serves 2 - 3.

12 spears of thick asparagus, sliced into 1/4-inch thick coins
 5 - 6 broccoli florets, trimmed and cut into bite-sized pieces

1 1/2 tablespoons fresh lemon juice
big pinch of salt
1 small shallot, chopped fine
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

Wash the asparagus and broccoli 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.

Place a couple of tablespoons 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 until the colour changes to bright green. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Toss with 1/3 of the pine nut dressing, adding more as needed.

Turn everything out onto a platter and finish with some shaved Parmesan.

This recipe is from www.hortns.com

Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE