Roasted Asparagus & Raw Radish Salad

Roasted Asparagus & Raw Radish Salad

Early spring always feels like such a tease. Two weeks it was 80°F and the next week we were watching spherical snow fall from the sky and land on the road where it turned instantly into slush. Even though March feels like it should be all spring and flowers and showers, it's usually the snowiest month of the year for us. Whatever accumulates never lasts long this time of year, melting with in a day or two. 

The moment you have yourself convinced  it's finally spring and the warm weather is here to stay, Mother Nature takes the wheel again and drops some white stuff outside your window. It is too warm for soup and too cold for salad all at the same time. Potatoes and winter squash are long gone, but asparagus and spring radish are yet to come. This is the limbo between winter and spring we are in. I desperately crave fresh produce picked from the garden, a dose of vitamin D from the sun, and a late evening where the skies stay light past 6pm.  

Roasted Asparagus & Raw Radish Salad
Roasted Asparagus & Raw Radish Salad

I wrote a poem about this game of limbo when I was still in middle school, and recently surfaced it back up in my piles and files of "old stuff." For a change of pace, I'm sharing the poem with you all today. Isn't it funny to look back at stuff you did "way back when?"

Spring Storm Poem

Snow falls from the blue-grey sky

Wind whirls as snowflakes fly

Dead trees seize the white powder

And what escapes from the raspy limbs

Floats helplessly to the open jaws

Of the cold stone-hard earth.

Clouds hover beyond the sky

Blooms and buds freeze under cold frost

Spring colors are lost.

Roasted Asparagus & Raw Radish Salad

Roasted Asparagus & Raw Radish Salad

Paleo, Primal, Grain-Free    |       |    Print This Recipe

Roasted asparagus and fresh radishes make for a springy pair!

Serves: 2 as a large side, 4 as a small side   |    Total Time:



Ingredients:

  • 1 bunch asparagus
  • 1 tablespoon avocado oil
  • 1/4 red onion
  • 1/4 cup pine nuts
  • 2 cups baby spinach
  • 1/2 cup radishes, sliced

  • For the Dressing:
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon parsley, minced
  • 1 teaspoon fresh oregano, minced
  • Dash each of Salt & Pepper

Directions:

  1. Preheat oven to 450°F.
  2. Chop the thick, white-ish ends off of the asparagus and discard. Chop remaining asparagus into 3rds and toss in avocado oil. Spread in even layer on baking sheet. Place in oven and bake for 12-15 minutes, until asparagus begins to crisp. Remove asparagus from oven, and allow to cool.
  3. Toast pine nuts in oven on a separate baking sheet for 5 minutes, or until fragrant and lightly browned.
  4. Meanwhile, make dressing: place all ingredients in a small bowl and whisk until combined.
  5. Assemble salad: Place spinach in large salad bowl, and top with asparagus and sliced radishes. Sprinkle with pine nuts. Use a knife to finely slice the red onion and add to salad. Drizzle dressing over salad and toss to coat. Serve.