A Spring Salad Of Asparagus, Radish & Bocconcini


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.

Serves 4.

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