Asparagus and Radishes Salad with Mint
Prep Time
20 minutes
Prep Notes
Make this a complete meal by pairing this salad with roasted chicken and quinoa.
Cooking Time
5 minutes
Yields
2-4 servings
Ingredients
1 pound asparagus
1/2 tbsp butter or olive oil
4 ounces radishes (5 to 8 medium to large radishes)
1 tbsp extra-virgin olive oil
1 tsp rice vinegar
Sea salt and freshly-ground black pepper, to taste
1/4 loosely-packed cup fresh mint leaves, stems removed
Directions
- Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces.
- Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 4-5 minutes, or until warmed through and tender but still crisp.
- Alternately, you can steam the asparagus. Place cut asparagus in steamer basket and steam for 5-8 minutes, depending on firmness desired. Remove basket and run cool water over asparagus to retain bright green color. Pat dry with paper towel. Add the ½ tbsp. olive oil and toss.)
- Meanwhile, slice radishes into thin rounds using a mandolin or sharp knife. Toss with the asparagus while still warm in a large bowl.
- Whisk together the 1 tbsp. olive oil and vinegar. Pour over the vegetables and toss. Season generously with sea salt and black pepper.
- Finely slice the mint leaves and toss them with the vegetables.
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