Radish Asparagus Salad

Using fresh asparagus in new and inventive ways is a wonderful way to celebrate spring. Having spotted this recipe on the Taste of Home website, I knew I had to give it a try. I love asparagus, and I love radishes, so how could I possibly go wrong? As it turned out this is very good! It is fresh, and crunchy, with a wonderful sweet-spice dressing. It is pretty on a plate, and makes a wonderful light side salad with a cold supper or sandwich lunch. I couldn’t decide whether to use green or white asparagus, so I used half of each. Next time, for greater contrast, I will use black sesame seeds.

Radish Asparagus Salad

Adapted from Taste of Home

1 lb. Melissa's asparagus*, trimmed, cut into 2” pieces

7 radishes, thinly sliced

2 tablespoons sesame seeds

DRESSING:

2 T. olive oil

2 T. thinly sliced green onion

2 T. cider vinegar

1 T. Meyer lemon juice

2 t. sugar

2 t. Dijon mustard

¼ t. garlic salt

¼ t. grated lemon zest

Pinch freshly ground black pepper

In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add radishes and sesame seeds.

Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.

*To be festive, I used both green and white.

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If you like radishes as much as I do, but have yet to have them roasted, you MUST try Roasted Radishes with Green Goddess Dressing.

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