Description
Fresh asparagus and radish salad delivers crisp spring flavors with Mediterranean flair. Delicate herbs and tangy vinaigrette complement seasonal vegetables for a light, refreshing experience you will savor.
Ingredients
Scale
- 1 bunch fresh asparagus (about 1 lb/450 g)
- 4–5 radishes, thinly sliced
- 2 tbsps extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp capers
- 1 tsp dijon mustard
- 1 tsp honey (optional)
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing asparagus and radishes under cool running water to remove any dirt or debris.
- Carefully trim the woody ends of asparagus stalks and slice them into elegant, uniform bite-sized segments.
- Rapidly blanch asparagus in vigorously boiling, generously salted water for approximately 2-3 minutes until they transform into a vibrant emerald green color.
- Immediately transfer blanched asparagus to an ice bath to halt the cooking process and preserve their crisp texture and brilliant color.
- Using a sharp knife, create delicate, translucent radish slices that will add a peppery crunch to the salad.
- Craft a zesty vinaigrette by whisking together extra virgin olive oil, fresh lemon juice, tangy Dijon mustard, briny capers, optional honey, and seasoning with salt and freshly ground black pepper.
- Combine the chilled blanched asparagus and delicately sliced radishes in a spacious mixing bowl.
- Drizzle the prepared vinaigrette over the vegetables and gently toss to ensure an even, glossy coating.
- Serve the salad either immediately at room temperature or slightly chilled for a refreshing side dish.
Notes
- Blanch asparagus briefly to maintain its vibrant green color and crisp texture, ensuring it doesn’t become mushy or lose its nutritional value.
- Use ice water immediately after blanching to halt the cooking process, preserving the asparagus’s bright color and preventing overcooking.
- Choose fresh, firm asparagus and radishes for the best crunch and flavor, selecting thin asparagus spears which tend to be more tender.
- Adjust vinaigrette’s sweetness and tanginess by experimenting with honey quantities or substituting with agave nectar for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg