For ➍350 g large very fresh asparagus, tough ends trimmed
1 daikon or white raddish, peeled
2 carrots, peeled
12 fresh mint leaves, thinly sliced
2 tbs freshly squeezed orange juice
1 tbs white-wine vinegar
½ ts mustard
3 tbs extra-virgin olive oil
coarse salt & freshly ground black pepper
Using a vegetable peeler, peel long, thin slices of asparagus into a bowl. Cut ends of both the carrots and radish on a slight bias, and peel thin strips of each into the bowl with the asparagus. Toss together. Sprinkle with mint.
In another bowl, whisk together orange juice, vinegar and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper.
Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.
In another bowl, whisk together orange juice, vinegar and mustard. While continuing to whisk, drizzle oil into the bowl until well combined; season with salt and pepper.
Drizzle vinaigrette over the vegetables and gently toss to coat. Serve immediately.
Try another shaved asparagus salad. Read tip on cooking asparagus.
