Description
Bright asparagus
Ingredients
Scale
Pickled Radishes
- 5 oz radishes, sliced
- 2 tablespoons sugar
- 1/2 cup apple cider vinegar
- 1/4 teaspoon sea salt
Asparagus Salad
- 1 pound asparagus, ends trimmed, chopped in 1 inch pieces
- 2 cloves garlic, minced
- 3/4 cup cannellini beans, rinsed and drained (about half of a 15 oz can)
- 4 oz Feta cheese, crumbled
- 1/4 cup lemon juice
- 1/3 cup each of fresh dill and basil, chopped
Skillet Croutons
- 1/2 loaf challah bread, roughly torn into 1 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon dried herbs de province (or combination of dried basil and oregano or parsley will work too)
Instructions
Pickled Radishes
- Combine vinegar, sugar, and salt in small sauce pan over medium high heat. Bring to a boil and immediately pour over sliced radishes in a glass jar. Set aside.
Asparagus Salad
- Melt butter in a large non stick or cast iron skillet over medium heat. Add garlic and asparagus and cook, stirring often for 3-5 minutes or until fragrant. Remove asparagus into a serving bowl and wipe skillet clean.
- Gently toss asparagus with the beans, feta, lemon juice, and fresh herbs. At this point, if you are preparing to make ahead of time, wrap in plastic and store in fridge.
Skillet Croutons:
- Melt 2 tablespoons olive oil in non stick or cast iron skillet over medium low heat. Add challah bread cubes, dried herbs and stir, coating bread with oil and herbs. Cook for 5-7 minutes or until bread is golden, adding more oil as needed if the bread seems too dry.
To finish:
- Using a slotted spoon to drain the pickling liquid, add Pickled Radishes as desired (see note) and bread and toss with the asparagus. Enjoy!
Notes
Radishes: Feel free to add more OR less to the salad as desired! I err on the side of more of these because I love their flavor. Taste by itself to see what you like.
To make ahead: Store radishes and asparagus separately in the fridge and keep challah bread stored at room temperature. Assemble right before serving.
Salad will keep for 3 days in fridge. The croutons will soften OR if you plan ahead you can add croutons as you eat the salad.
