Equipment
Ingredients
Vegetables & Herbs
- 500 g thick asparagus spears, woody ends trimmed
- 150 g radishes, washed and trimmed
- 10 g fresh chives, finely chopped
- 10 g fresh mint leaves, torn
Toppings
- 40 g pumpkin seeds, raw
Lemon Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml lemon juice
- 3 g lemon zest
- salt
- black pepper
Nutrition (per serving)
Method
Place the pumpkin seeds in a dry frying pan over medium heat. Toast, shaking the pan frequently, until they puff slightly and smell nutty. Transfer to a small plate to cool immediately.
Prepare the asparagus. Lay a spear flat on the cutting board. Holding the tip gently, use the vegetable peeler to shave thin ribbons from the stalk, moving from base to tip. Discard the very last thin woody piece that cannot be shaved. Repeat with all spears.
Thinly slice the radishes using a sharp knife or a mandoline for uniform transparency.
In a large mixing bowl, whisk together the lemon juice, lemon zest, salt, and black pepper. Slowly stream in the olive oil while whisking vigorously to create an emulsion.
Add the shaved asparagus and radish slices to the bowl with the dressing. Toss gently with your hands to coat every ribbon without breaking them.
Transfer the dressed vegetables to a serving platter. Scatter the toasted pumpkin seeds, chopped chives, and torn mint leaves over the top. Serve immediately.
Chef's Notes
- Select the thickest asparagus spears available; pencil-thin asparagus will break when you try to shave it.
- For extra crunch, soak the shaved asparagus and sliced radishes in a bowl of ice water for 10 minutes, then spin completely dry before dressing.
- Shaved parmesan or pecorino cheese makes an excellent non-vegan addition to this dish.
- If the dressing tastes too sharp, a half-teaspoon of honey or maple syrup can balance the acidity.
Storage
Refrigerator: 1 day — Best eaten immediately. If storing, keep dressing separate from vegetables to prevent wilting.
