Total Time: 15 minutes Serves: 6
Recipe By: David Tannis
Ingredients:
- 3 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tsp sugar or honey
- 4 anchovy fillets, rinsed, blotted and roughly chopped
- Salt and pepper
- 1 pound asparagus, medium-thick spears if possible
- 1 cup thinly sliced radish
Directions:
- In a small bowl, whisk together olive oil, sugar, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
- Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
- Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
- For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.