Looking for a new fresh and healthy recipe? James O’Shea from the West Street Grill is here to show us how to make a tasty salad using asparagus, radish and lemon juice! The West Street Grill is located at 43 West Street in Litchfield. To view their menu visit weststreetgrill.com.
Asparagus with Fresh Radish, Meyer Lemon Juice, E.V.O.O., Grated Horseradish and Fresh Chives
1 ½ Lbs. of fresh asparagus, bottoms trimmed.
1 bunch of fresh radishes, tops removed, then rinse and drain.
Shave thin slices (use one radish per person)
1 Meyer Lemon in wedges
E.V.O.O. (Extra Virgin Olive Oil)
Fleur De Sel
Freshly ground pepper
1 Bunch of chives or better yet from your window box, finely diced.
Blanch asparagus 30 seconds in salted water then drop briefly into cold water to stop cooking. Drain dry. To Plate: Arrange asparagus on four large plates or one large platter Distribute shaved radishes over the asparagus and place a wedge or two of Meyer Lemon on top. Drizzle with E.V.O.O. and season with salt and pepper. Sprinkle with diced chives Dot the plates with the horseradish. Serving Options: -A side dish, appetizer, or double up the recipe with these additions for a main course: Great with a huge platter of: -Scrambled tofu with onion, red and yellow peppers, and turmeric -Slowly scrambled eggs with a little cream -Roasted golden beets with crumbled goat cheese or Vegan “Parmesan” A nice hint of Spring is here, and the grass is getting greener! Truffle oil would also be good, if so, do not use so much Meyer Lemon. Grating your own horseradish is so much fun, you will cry so much.