Shaved Asparagus and Radish Salad
Local asparagus is once again abundant and desirable. Here is a colorful, crisp, tasty salad for those early hot days. If possible, seek out the colorful watermelon radish; if not, try to get several colors of radishes for this presentation. The asparagus and radishes can be hand-cut or shaved on a mandoline for a more uniform appearance.
6 servings
INGREDIENTS:
3 tablespoons extra virgin olive oil
1 lemon zested + 2 tablespoons fresh juice
½ tablespoon white miso paste
½ tablespoon capers, rinsed
Sea salt and fresh ground black pepper
1 pound fresh medium-thick asparagus
½ cup watermelon radish, peeled, thinly sliced
½ cup red radishes, thinly sliced
DIRECTIONS:
1. Whip together the lemon zest, lemon juice, and miso paste in a small bowl. Stir in the capers with salt and pepper to taste.
2. Hold each asparagus spear flat on the cutting board, pinching the base between your thumb and forefinger. Then, staring about an inch up, slice the spears lengthwise, base to tip. Skinny ones may only yield halves, and large ones yield four or even five slices. Once sliced, cut the base off just above the point where you started lengthwise slices.
3. In a large salad bowl, toss the asparagus with the dressing, place on a serving platter or bowl, and tuck radishes in and around. Taste, Think, Transform with salt and pepper.
Shaved Asparagus and Radish Salad
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 lemon zested + 2 tablespoons fresh juice
- ½ tablespoon white miso paste
- ½ tablespoon capers, rinsed
- Sea salt and fresh ground black pepper
- 1 pound fresh medium-thick asparagus
- ½ cup watermelon radish, peeled, thinly sliced
- ½ cup red radishes, thinly sliced
Instructions
- Whip together the lemon zest, lemon juice, and miso paste in a small bowl. Stir in the capers with salt and pepper to taste.
- Hold each asparagus spear flat on the cutting board, pinching the base between your thumb and forefinger. Then, staring about an inch up, slice the spears lengthwise, base to tip. Skinny ones may only yield halves, and large ones yield four or even five slices. Once sliced, cut the base off just above the point where you started lengthwise slices.
- In a large salad bowl, toss the asparagus with the dressing, place on a serving platter or bowl, and tuck radishes in and around. Taste, Think, Transform with salt and pepper.
Nutrition Facts
Calories
85.14Fat (grams)
7.2 gSat. Fat (grams)
1.02 gCarbs (grams)
4.48 gFiber (grams)
2.27 gNet carbs
2.21 gSugar (grams)
2.1 gProtein (grams)
2.06 gSodium (milligrams)
116.77 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.