Asparagus, Mustard and Herb Salad with a Radish Dressing

Ingredients

• 340g/12oz bunch thin asparagus
• sea salt
• iced water
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 3 tbsp ground nut oil
• 6 radishes
• 1 tsp chopped fresh tarragon
• 1 tsp chopped fresh chervil
• 1 tsp chopped fresh parsley
• 1 tsp chopped chives
• freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Snap the woody ends off the asparagus. Bring a large pan of water to a boil with a generous pinch of sea salt, and fill a bowl with iced water.

2. Cook the asparagus in the boiling water for 2 to 4 minutes until just tender. Drain, plunge into the iced water for 2 minutes to stop the cooking, then drain well, pat dry and cut into 5 cm (2 in) lengths.

3. Finely chop 2 of the radishes for the dressing and thinly slice the remaining 4 radishes for the salad.

4. Whisk the Dijon mustard, lemon juice and a pinch of sea salt together. Slowly whisk in the olive oil and ground nut oil, then stir in the chopped radish. Loosen with a splash of iced water if needed.

5. Stir the tarragon, chervil, parsley and chives into the dressing, then season with freshly ground black pepper.

6. Arrange the asparagus and sliced radishes on plates, spoon the dressing over, and serve straight away.