This is one of my favorite times of the year. The time that the wild asparagus, French breakfast radishes and all my other spring favorites show up at the farmers’ markets. I usually buy up every bunch of asparagus and radishes I see and, of course, after a while I get a little burned out on sauteed asparagus and radish toast. So, necessity being the mother of invention, I came up with this salad and I loved it. I ate it three days in a row and didn’t get tired of it.
With the radish and the arugula, this salad’s got a lot of peppery taste going on. The asparagus and pine nuts balance it out, though and the lemon vinaigrette pulls it all together. Adding a little feta or crumbled goat cheese makes it even better. We ate this salad as a main course (with some Twin Forks Farm Expedition bread) and there was plenty left over for two more salads.
Spring Salad with Asparagus, Radish and Lemon Vinaigrette
1 bunch asparagus
½ cup pine nuts
2-3 French breakfast radishes
1 bag fresh arugula, cleaned
¼ cup lemon juice
¼ cup olive oil
½ teaspoon dijon or spicy Chinese mustard
¼ teaspoon sea salt
Wash and pat dry the asparagus and remove woody ends. Cut into 2 inch pieces and roast at 400F for about 3-5 minutes until slightly tender. Toast pine nuts for 1-2 minutes in the same oven and watch carefully, ensuring that they don’t burn (cook until fragrant). Thinly slice the cleaned radishes and set aside.
To make the vinaigrette, put all ingredients in an airtight container and shake vigorously.
Combine arugula, asparagus, and radish slices into a bowl and toss with vinaigrette. Top with pine nuts. Add feta or goat cheese if desired.