This recipe brings out the best of bright spring flavors.
Ingredients 1 tablespoon extra-virgin olive oil
5 large shallots, sliced thinly lengthwise through the root
2 pounds fresh asparagus, ends trimmed, cut on diagonal into 2-inch pieces
1 bunch small radishes (about 8 oz.), trimmed, thinly sliced
1 packed tsp. finely grated lemon zest
1 tablespoon unsalted butter
Salt and pepper
Juice of 1/2 lemon
Method 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, 5 to 7 minutes longer.
Add radishes, lemon zest and butter 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 immediately