Here is a secret: raw asparagus is fantastic. I think I like it better than cooked asparagus. And while I do prefer my radishes smeared with butter and salt, I’m not opposed to them in other preparations. Like in this salad, for instance. The raw asparagus is pretty sweet, for a vegetable that makes your pee smell weird. So the sharp, lightly bitter crunch of the radish is lovely with the tender, buttery asparagus. The lemony mustard vinaigrette is clean and springy, the whole salad is beautiful and wonderful like violin playing unicorns who never eat fried food or use foul language.
Asparagus notes: 1. You can store asparagus for a few days after you buy it at room temperature, stuck in a glass or jar of water. 2. To trim asparagus, snap the yucky, dry, tough end off, letting the asparagus spear choose where to break. It will snap at the best point.
Asparagus and Radish Spring Salad
1 bunch asparagus, ends trimmed, sliced into teeny, tiny slices
1 bunch radishes, ends trimmed, sliced thinly
1 bag of arugula
1 cup shredded or shaved parmesan cheese
juice of 2 lemons
1/4 cup extra virgin olive oil
1 tbsp sugar
3 tbsp dijon mustard
salt and pepper to taste
Method: Mix together the vegetables in a large bowl, sprinkle with the cheese and toss. Whisk together the dressing ingredients and pour over the dressing over the salad.