Asparagus and Radishes with Pink Grapefruit Vinaigrette

Name: Asparagus and Radishes with Pink Grapefruit Vinaigrette
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 200 g pink radishes (preferably with leaves attached), sliced into discs; 2 tbsp white wine vinegar; 1 medium shallot, finely diced; ² tsp grapefruit zest; 50 ml pink grapefruit juice; 60 ml extra virgin olive oil; 1 tsp maple syrup; pinch of sea salt; 1 pink grapefruit, peel cut off and segments cut out (zest and juice reserved for the vinaigrette); the smaller leaves from the radish bunch or 150 g mustard leaves, washed and dried; 2 bunches asparagus (approx. 600 g), woody ends trimmed; 2 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Gluten-free
May
Vegan

Method

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