Roasted Asparagus & Crunchy Radish Salad

Early spring always feels like such a tease. For two weeks it was 80°F and the next week we were watching spherical snow fall from the sky and land on the road where it turned instantly into slush. Even though March feels like it should be all spring and flowers and showers, it's usually the snowiest month of the year for us. Whatever accumulates never lasts long this time of year, melting with in a day or two. 

The moment you have yourself convinced it's finally spring and the warm weather is here to stay, Mother Nature takes charge again and drops some white stuff outside your window. It is too warm for soup. Potatoes and winter squash are long gone, but asparagus and spring radish are yet to come. This is the limbo between winter and spring we are in. I desperately crave fresh produce picked from the garden, a dose of vitamin D from the sun, and a late evening where the skies stay light past 6pm.  

Roasted Asparagus & Crunchy Radish Salad

Published March 9, 2017 by Caitlin Sherwood

Serves: 3-4   |    Active Time: 25 minutes

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Ingredients:

1 bunch asparagus

1 tablespoon avocado oil (or other neutral cooking oil)

1/2 red onion

1/4 cup pine nuts

2 cups baby spinach

1/2 cup radishes, sliced

2-3 tablespoons parsley, minced

Freshly cracked pepper to taste

For the Vinaigrette:

1 clove garlic, minced

Juice of 1 lemon

2 teaspoons dijon mustard

1/4 cup olive oil

Pinch of salt

Directions:

1. Preheat oven to 450°F.
2. Chop the thick ends off of the asparagus and discard. Chop remaining asparagus into 3rds and toss in avocado oil. Cut red onion into wedges. Spread in even layer on baking sheet. Place in oven and bake for 12-15 minutes, until asparagus begins to crisp. Remove asparagus from oven, and allow to cool.
3. Toast pine nuts in oven on a separate baking sheet for 3-5 minutes, or until fragrant and lightly browned.
4. Meanwhile, make vinaigrette: place all ingredients in a jar. Close jar, and shake until combined.
5. Assemble salad: Place spinach and radishes in large salad bowl, and top with asparagus and red onion. Sprinkle with pine nuts. Drizzle vinaigrette over salad and toss to coat, and season to taste with black pepper. Serve.
6. Notes: Crumbles of goat or feta cheese make great additions to this salad, just sprinkle on top at the end.