This spring my mom told me about an asparagus and radish salad that she'd eaten at a friend's house. Her description of it has been haunting me, and I finally broke down and bought some late season asparagus when I was looking for a veg to go with tonight's dinner.
The dressing I made is very sweet, since I was trying to tickle The Kid's taste buds as well as my own, and it ended up working extremely well with the peppery radish.
1 lb asparagus
1 large or 2 small radishes
1 Tbs olive oil
1 Tbs honey (veganize by subbing agave)
1 1/2 tsp lemon juice
1/2 tsp brown mustard
1/4 tsp kosher salt
Break the bottom end off of the asparagus, then wash and slice into short pieces. Steam pieces for 5 minutes, then give them a brief cold water bath to keep them from getting mushy. Wash and trim the radish, then shave as thinly as possible. (I used a hand mandoline.) Then slice into strips with a knife. Mix asparagus and radish together in the salad bowl.
Combine dressing ingredients in a small bowl or measuring cup. Whisk with a fork, then drizzle as much as desired over the veggies. I ended up using only about half. Serves 2 to 4 as a side dish, but it would make a great lunch with a chunk of cornbread for just one person.
In case you were wondering, that person would be me.
I'm sharing my salad with Souper Sundays hosted by Deb of Kahakai Kitchen and also linking it up with both Vegetarian Foodie Friday, hosted by Melodie of Breastfeeding Moms Unite and Fight Back Friday, hosted by Kristen of Food Renegade.