Asparagus and Radishes with Pink Grapefruit Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Salads

By Fi Buchanan

Published 2023

  • About

There’s something doubly delicious about searing asparagus in olive oil until it starts to char. It makes it sweet and keeps it crisp – and it’s fast as anything.


  • 2 bunches asparagus (approx. 600 g), woody ends trimmed
  • 200 g


Mix the shallot and vinegar together in a small bowl and set aside for at least half an hour.

Heat a heavy-based skillet until hot. Toss the asparagus and radishes in the oil in a bowl and season well. Sear the asparagus first, letting it crackle and sizzle in the pan. It should go bright green within about a minute, then turn the spears over and cook them for a further minute or so bef