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The dressing is lemony and bright, and a bit like a coarsely chopped pesto minus the basil. You could certainly add chopped basil later in the season (or mint) for a variation. I have you make a bit extra with this recipe in case you need a bit extra for pasta, grains, or salad greens that you might serve over, under or around this
12 spears of thick asparagus, sliced into 1/4-inch thick coins
5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
1 1/2 tablespoons fresh lemon juice
big pinch of salt
1 small shallot, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted, and coarsely chopped
7 tiny radishes, washed trimmed and very thinly sliced
zest of one lemon
a bit of shaved parmesan
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