This is your sign to grab a bundle of asparagus and make a gorgeous spring salad before the season ends!
Asparagus Salad w/ Radishes, Snap Peas + Goat Cheese
2-4
servings20
minutesIngredients
4-5 radishes
300g snap peas
1 bunch asparagus
½ tbs Dijon mustard
½ tbs honey
1 tbs red wine vinegar
3 tbs olive oil
Salt (I'm using Diamond Crystal)
10 cracks fresh black pepper
70g goat cheese
10 mint leaves, julienned
Directions
Using a mandoline, thinly slice radishes on the lowest setting. Set aside.
Trim and discard snap pea ends. Lay the snap pea flat on your cutting board and slice it in half, cutting through the center of the peas. Set aside.
Break off and discard the tough ends of your asparagus. The best way to do this is by taste! If the end is fibrous it needs to go, if it’s tender, keep it! Cut the remaining stalk into bite-sized pieces (about 1-inch).
Bring a pot of water to a boil and season with 3 tbsp of salt. Add asparagus and cook for 2-3 minutes. Drain and rinse with cold water until cool to the touch.
In a small bowl, whisk together mustard, honey, red wine vinegar, olive oil, 1/2 tsp salt and pepper until emulsified.
Layer radishes, peas and asparagus on a serving plate and top with crumbled goat cheese and mint. Top with vinaigrette and enjoy!