Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds

Name: Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 to 4 servings
Ingredients: ½ cup pumpkin seeds; ¼ cup plus 1 tablespoon extra virgin olive oil; 1 pound thick asparagus; 4 radishes; 1 tablespoon dill, roughly chopped; 1 tablespoon parsley, roughly chopped; 1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available); ½ pound pea tendrils (if available); Juice of one lemon; Salt; Pepper

By Jeff Schwarz and Greg Kessler

Updated Nov. 15, 2024

Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds — Greg Kessler

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Rating: 4(17)
Comments: Read comments

With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.

Featured in: Visiting the Source | A Chef in the Field: Asparagus

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Ingredients

Yield:3 to 4 servings

½ cup pumpkin seeds
¼ cup plus 1 tablespoon extra virgin olive oil
1pound thick asparagus
4radishes
1tablespoon dill, roughly chopped
1tablespoon parsley, roughly chopped
1tablespoon chives, roughly chopped (plus chive flowers to garnish if available)
½ pound pea tendrils (if available)
Juice of one lemon
Salt
Pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees.
Step 2
In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
Step 3
Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
Step 4
Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
Step 5
Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
Step 6
To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
Step 7
Garnish with the reserved asparagus tops and chive flowers, and serve.

Ratings

4 out of 5

17 user ratings

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Comments

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Barbara3 years ago

Also added 6 red radishes and a few small hakurei turnips, as well as a handful of sliced red grapes, beautiful sweet complement to purple asparagus. Juice of two lemons plus zest.

Barbara3 years ago

YES! Beautiful, crunchy, refreshing, delicious. This recipe is not highly seasoned, allowing the veggies to shine. I used lemon olive oil, garlic scapes rather than chives, and used ~ pound of snap peas sliced diagonally instead of pea shoots. Lots of dill, parsley, scallions, and don't skip toasted pumpkin seeds. Garnished with purple asparagus tips. Shaving asparagus is tedious, but lovely texture. If you are shaving, keep tips on til finished. Tastes as good if you bias slice into 1/2".

Brianna7 years ago

I forgot a lemon at the store, so I went with my trusty dijon vinaigrette recipe to pour over the top. Used extremely thin asparagus from the farmers' market that didn't even need to be sliced.

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