Asparagus, Mustard And Herb Salad With A Radish Dressing
This refreshing asparagus salad is a vibrant celebration of spring flavors. Crisp asparagus stalks are dressed in a zesty Dijon mustard and lemon dressing, combined with colorful radishes and a delightful mix of fresh herbs. This dish is a delightful balance of textures and tastes, making it a perfect side dish or light meal for any occasion.
— Constant Cookbook
Ingredients
- 340g/12oz bunch thin asparagus
- sea salt
- iced water
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 3 tbsp ground nut oil
- 6 radishes
- 1 tsp chopped fresh tarragon
- 1 tsp chopped fresh chervil
- 1 tsp chopped fresh parsley
- 1 tsp chopped chives
- freshly ground black pepper
Instructions
- Cook the asparagus in boiling salted water for 3 minutes, until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board.
- Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces.
- Meanwhile, make a dressing. In a large mixing bowl, whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil, whisking continuously.
- Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper.
- Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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