1 Pound Of Asparagus
2 Tablespoon Of Olive Oil
1 Tablespoon Of Lemon Juice
1/2 Teaspoon Of Grated Lemon Zest
1/2 Teaspoon Of Dijon Mustard
Salt And Pepper, Freshly Ground
4 Radishes, Thinly Sliced, About 4 Ounces
1 Large Ball Of Bocconcini Cheese Or 2 Smaller Balls, About 1/2 Pound Of Cheese, Drained
Bring a large pot of salted water to a boil.
Trim tough ends off asparagus and discard.
Peel the bottom half of the asparagus.
Drop spears into the boiling water and cook for 2 minutes until crisply tender.
Remove and immediately plunge into an ice water bath to chill completely.
Dressing – Into a mason jar, add the olive oil, lemon juice, lemon zest, and mustard, seal the lid and shake vigorously until combined then season with salt and pepper.
Arrange asparagus and two-thirds of the radishes on a platter.
Drizzle with half of the dressing.
Slice the Bocconcini into pieces and arrange overtop.
Top with remainder radishes and dressing.
Season with additional freshly ground pepper.