Spring is almost upon us. Visions of Farmers Markets with all their fresh veggies are dancing in my head. Here is a fresh recipe that will make a great side dish as the weather warms up.
Asparagus and Radish Saute
1 TBSP extra virgin olive oil
5 large shallots, sliced thinly lengthwise through the root
2 lb. fresh asparagus, ends trimmed, cut on the diagonal into 2 inch pieces
1 bunch small radishes (about 8 oz.), trimmed and thinly sliced
1 packed tsp. finely grated lemon zest
1 TBSP Ghee
salt and pepper to taste
Juice of 1/2 lemon, freshly squeezed
Warm oil in a large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until wilted (about 5 minutes). Add asparagus and continue to cook, tossing frequently, until asparagus is crisp-tender (about 5-7 minutes longer).
Add radishes, lemon zest and Ghee to skillet. Season with salt and pepper. Cook stirring often, until radishes are just warmed through, about 1 minute. Squeeze lemon juice over and toss again. Season with additional salt and pepper, if desired. Serve immediatley.