recipe

Sam Talbots Spring Radish and Asparagus Saut with Yuzu Butter

Aired March 22, 2012

Ingredients
1 pound asparagus
1 cup fresh green peas (snaps, English, etc.) trimmed and cleaned
1 tablespoon extra-virgin olive oil
2 tablespoons shallots, finely diced
2 tablespoons garlic, finely diced
1 tablespoon ginger, finely diced
1 pound jumbo shrimp, peeled and deveined
1 bunch radishes, trimmed, washed and thinly sliced on a mandolin
1 tablespoon unsalted butter
2 tablespoons Yuzu Juice
1/4 cup Thai basil, chiffonade
2 tablespoons cilantro, chiffonade
Preparation

Bring a pot of water to a boil and cook snap peas and asparagus very quickly until al dente. Drain under cold water and reserve in a colander.

In a large skillet, heat olive oil with shallots, ginger and garlic. Add shrimp to the pan and let cook for about 2 minutes.

Add the radishes, asparagus and peas and saut for two minutes. Add the butter then the yuzu juice. Season with sea salt and add the fresh herbs.

Comments
Around the Web