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.
- 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
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- Preheat oven to 375 degrees.
- In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
- Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
- 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.
- 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.
- 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.
- Garnish with the reserved asparagus tops and chive flowers, and serve.