Asparagus and broccoli salad with parmesan and pine nuts

The perfect, fresh spring salad adapted from 101 Cookbooks.


  • 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)


  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.