For the first time ever, I’m growing radishes in my yard. They’re terribly exciting because the red starts to show through the soil very early – and the greens grow to be enormous rather quickly.
As a result, I’m been looking for radish recipes – and something along these lines seems to be quite the thing this summer. It’s quick, easy and really delicious.
Note that it’s important to eat this right when it’s done. While it’s still edible, refrigeration does nothing good to the dish.
Asparagus, Pea and Radish Salad– adapted from a bunch of sources; everyone seems to like some combination of radishes and peas as a summer salad
2 tsp. cumin
2 Tbs. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil
3 Tbs. chopped fresh dill
1.5 lbs. asparagus, tough ends discarded
5 oz. frozen peas, thawed
8 or so radishes, greens discarded, thinly sliced
1 Tbs. butter
In a small bowl, whisk together cumin, lime juice and honey. Slowly add oil, then stir in dill. Set dressing aside (or refrigerate if you’re making ahead of time).
Steam asparagus until crisp-tender (less than you normally would), then immediately transfer to an ice bath. Let it cool completely, then pat dry. At this point, you can refrigerate the asparagus for up to a day.
In a large pot, heat butter over medium. Add asparagus and heat until it begins to get warm. Then add peas and cook until vegetables are warm, stirring occasionally. Remove from heat, transfer to a bowl, and stir in radishes.
Pour dressing over and stir to coat. Serve immediately.