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Asparagus and Radish Salad

Bruce Sherman - North Pond
Chicago, IL

Chef demonstration

Serves 4, as an appetizer 
  • 1 pound large Asparagus spears, bottoms peeled*
  • 2 oz diced red radishes, diced*
  • 1/3 cup finely diced shallots*
  • 1 tablespoon minced chives*
  • 1 tablespoon chopped fresh parsley*
  • 1 sprig chopped mint*
  • 1 sprig chopped tarragon*
  • 3 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • dash Tabasco
  • 3 tablespoons Extra Virgin Olive Oil
  • Zest of ½ orange
  • Salt & pepper to taste

*available at Green City Market 

  1. Whisk red wine vinegar, sugar, pinch of salt and Tabasco together until dissolved, then pour over shallots. Let sit 20-30 minutes, then strain
  2. Meanwhile, in large pot of boiling, salted water, blanch asparagus spears about 2.5 minutes, until just tender. Then transfer to an ice water bath, chill, strain and set aside.
  3. Combine radishes with olive oil, orange zest, salt and pepper. Stir to coat. Then add in parsley, mint, and tarragon, and strained shallots, mix well. Adjust seasoning as needed.
  4. Spoon radish mixture over asparagus spears and top with a small herb salad of extra chopped parsley, mint and tarragon. 

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