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