Asparagus and Radish Salad

I used to be a devotee of roasted or grilled asparagus, and while I still totally love it prepared this way, I have recently come to adore it raw in salads. I love the crunch and the light, almost grass flavour. Here I think that sweet earthiness pairs well with that sharp earthiness of the raw radish. It is a very light and refreshing salad, I like pairing it with a roast chicken or fish. It would also be a treat on a picnic. To me this salad represents the height of spring, simple, green, and super fresh. At the beginning of the season I like to do as little as possible to produce to really appreciate it.

I recommend using the thinner stalked asparagus you find early in the season as the woodier stalks will have a less pleasing texture. The feta is optional but if I have it on hand I will always go for it. I think the creamy tang rounds everything out very nicely.

Serves 2

Ingredients

200g/7-8oz of asparagus

100g/4oz of radishes

Handful of mint leaves

Flaky sea salt

Black pepper

1-2 tablespoons of lemon juice

1-2 tablespoons of olive oil

2-3 tablespoons of feta (optional)

1. Slice the radishes very thinly (I like a mandoline for this job) and place them in a bowl of ice water for 5 minutes. Drain and pat dry.

2. Thinly slice the asparagus on the bias. Place in a mixing bowl with the radish.

3. Finely chop the mint leaves and add to the bowl.

4. Season the veg with the salt and black pepper, starting with a pinch of each. Add a squeeze of lemon juice and toss. Taste and adjust with more salt, pepper, or lemon if needed. The flavours should be bright and poppy

5. Add olive oil and feta if using, and toss again. Taste and serve.