Springtime and asparagus go hand in hand!


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


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