Side
Spring Asparagus and Radish Salad
Thin ribbons of raw asparagus and sliced radishes tossed with lemon, olive oil and Parmesan.
⏱ 15 min (15 min prep)
🍽 Serves 4 · about 3/4 cup
quick
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 1 lb Asparagus, thick spears, tough ends snapped off
- 8 Radishes, thinly sliced
- ⅓ cup Grated Parmesan, shaved
Dressing
- 3 tbsp Olive oil
- 2 tbsp Lemon juice (bottled)
- ½ tsp Dijon-style mustard
- ½ tsp Honey
- ½ tsp Table salt
- ⅛ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: vegetable peeler, large bowl, small jar with lid.
- Shake the dressing ingredients in a jar until blended.
- Lay each asparagus spear flat on a cutting board and run a vegetable peeler from the base to the tip to make long ribbons. Slice the tips that are left in thin rounds.
- Toss the asparagus and radishes with the dressing and let stand 5 minutes to soften a little.
- Top with the Parmesan and serve.
Make aheadShave the asparagus and slice the radishes up to 1 day ahead; keep in a container with a damp paper towel. Dress just before serving.
↺ LeftoversPile onto toast with ricotta, or fold into a wrap.
🧒 With kidsOlder kids can make ribbons with the peeler, pushing away from their hands.
Dairy-free swapSkip the Parmesan and add toasted sunflower seeds.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.