- 1 bunch of asparagus
- 1 bunch of radishes (5 to 8 medium to large radishes)
- 1 tablespoon
- 1 loosely packed cup fresh mint leaves, stems removed
For Salad Dressing:
- Combine 3 cups of fresh herbs (such as dill, parsley, coriander, basil, mint and chives), ½ cup mayonnaise, ½ cup plain yogurt, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a pinch of salt in a blender.
Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it’s warmed through and tender but still crisp.
Slice the radishes into thin rounds using a mandolin or sharp knife. Toss with the asparagus in a large bowl. Add your choice of lettuce. Optional to add a sprinkling of pumpkin or flax seeds to the salad for crunch and texture.
Pour the dressing over the vegetables and toss. Season with salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables.
This can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.