Along with my beloved yellow daffodils, there is one more thing that just screams “Spring!” to me. Can you guess? Probably. Considering the title and the pictures that are plastered all over. But I’ll tell you anyways…
Asparagus!
Asparagus has about a one-month time span in this neck of the woods, so when it comes, I buy it, and I buy it often. Until I can’t even stand to look at those green stalks again until next spring. There is most definitely such thing as too much of a good thing, but that’s not quite the case yet. Currently, I’m still in that new-relationship-honeymoon-phase with Mr. A… so try not to gag at the PDA.
This time last year, my dad and I discovered how well asparagus pairs with mint in Sicily, and I’ve been meaning to experiment with it a bit more. I had some mint that needed to be used up so I did some digging. Then I stumbled across something that’s too good not to share.
Minty asparagus salad, as I like to call it. Asparagus, radishes, and mint, with a touch of vinaigrette. Perfection.
Snap those ends off of the asparagus and chop into small pieces.
Sauté for a little minute, until they are tender but crisp. Add the rest of the ingredient list and you have yourself a show stopping side dish. Or a magnificent main dish, whatever floats your boat.
So, go! Get your green on.
- 2 tablespoons olive oil, divided
- 1 bunch asparagus (roughly 1 lb. // 400 grams)
- 4-6 radishes, thinly sliced
- Leaves from 5 sprigs of mint, chopped
- 2 teaspoons rice vinegar
- Salt & black pepper to taste
- Rinse the asparagus and remove the ends by bending the asparagus with both hands and letting it naturally snap. Discard the ends and cut the asparagus stalks into 1-2 inch pieces. Heat your pan with 1 tablespoon of olive oil on medium heat. Place the asparagus in the pan and sauté about 2-5 minutes, depending on the thickness of your asparagus. You want it to be bright green and tender but crisp. Once done, add them to a bowl with the rest of the ingredients. Stir until evenly combined and eat immediately, or cover and refrigerate to enjoy later. This can be eaten warm or cold, whichever you prefer!
