Asparagus & Radish Salad


1 bunch asparagus, (about 1 pound), trimmed
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion

2 tablespoons white vinegar
1 tablespoon soy sauce
2 teaspoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)


Fill a large bowl with ice water.

Using a saucepan and a steamer basket, bring 1 inch of water to a boil.

Leaving the tips whole, thinly slice asparagus diagonally and place in the steamer basket. Steam until the asparagus is tender but still crisp, about 1 minute.

Immediately transfer the asparagus to the ice water to stop the cooking. Drain well.

In a large bowl, combine the dressing ingredients. Add the asparagus, radishes and scallion and toss to combine.

Serve warm or at room temperature.

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