ASPARAGUS, BROCCOLI AND RADISH SALAD WITH HAZELNUTS
Adapted from http://www.101cookbooks.com/archives/asparagus-salad-recipe.html
12 spears thick asparagus, sliced diagonally about 3/8" thick
5-6 broccoli florets, trimmed and cut into bite-sized pieces
1 Tbs olive oil
1 1/2 Tbs fresh lemon juice
1/4 tsp salt
1 clove garlic, crushed
2 green onions, chopped
1/2 cup hazelnuts, toasted, and coarsely chopped
5-6 medium radishes, washed trimmed and very thinly sliced
zest of one lemon
Wash the asparagus and broccoli well and set aside. Make the dressing by whisking together the lemon juice, salt, garlic and oil sub. Set aside.
To cook the asparagus, place the olive oil in a large skillet or wok over high heat. When the pan is hot add the asparagus and broccolini. Toss well , adding a sprinkle of salt. Stir-cook add a squirt of water now and then to keep from drying out. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the hazelnuts, green onions, radishes and lemon zest. Taste, add a bit of salt if needed. Toss with the dressing.
Turn everything out onto a platter and finish with some parm sub.
Nutrition (per serving): 191.9 calories; 72% calories from fat; 16.3g total fat; 0.0mg cholesterol; 170.0mg sodium; 410.1mg potassium; 9.9g carbohydrates; 4.0g fiber; 2.9g sugar; 5.9g net carbs; 5.5g protein; 4.4 points.