Fresh Asparagus and Radish Salad with Herb Dressing
I absolutely love spring. The first hint of warm weather, rainy afternoons, flowers poking up through the ground, and the beginning of farmer’s market season - If you know me, you know I love a good farmer’s market. Every year, the fresh springtime produce has me feeling a certain kind of way… And that way is that I want to make all the things with all the asparagus, radishes, beets, greens, and strawberries.
So, it’s safe to say that I was so excited to dive into recipe development this season and share what I came up with – like this Radish and Asparagus Salad with Herb Dressing. It’s simple, healthy, and delicious. I take fresh asparagus that has been par-boiled so that it’s tender but still crisp; along with thinly sliced radishes and yellow onion; and toss everything in a flavorful, herby dressing. Colorful, light, and fresh - It’s a perfect dish for the transition into spring.
Eat well and enjoy!
This salad is so light, fresh, and crisp. It's the perfect side dish for a Spring or Summer weeknight meal or weekend cookout.
- 1 lb asparagus, rough ends trimmed and remaining cut into 2-inch pieces
- 2 small bunches radish, thinly sliced (about 2 Cups)
- 1/2 yellow onion, thinly sliced
- 3/4 cup extra virgin olive oil
- 3 tbsp lemon juice (about 1 lemon)
- 1 tsp apple cider vinegar
- 2 clove garlic, minced
- 1 shallot, minced
- 2 tbsp fresh dill, finely minced
- 2 tsp fresh tarragon, finely minced
- 3 tbsp fresh parsley, finely minced
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
Bring a medium pot of water to a boil. Add the asparagus to the water and boil until crisp-tender, about 4 to 5 minutes. While the asparagus is cooking, prepare an ice water bath in a large bowl. When the asparagus is done, remove immediately to the ice water bath using a slotted spoon and let cool.
Meanwhile, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, garlic, shallot, dill, tarragon, parsley, salt, and pepper until well combined and emulsified. Set aside.
- Remove the asparagus from the ice water bath to a paper towel and dry well.
Add the dried asparagus, radishes, and onion to a large bowl. Pour the dressing over the vegetables and toss well. Serve chilled.