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.

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
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      560 calories; 49 grams fat; 7 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 9 grams polyunsaturated fat; 22 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 18 grams protein; 114 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
  3. Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
  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.
  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.
  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.
  7. Garnish with the reserved asparagus tops and chive flowers, and serve.

25 minutes

Dining and Cooking