Serves 6-8 servings
Originally aired August 28, 2007
- 1 bunch of asparagus
- 1 English cucumber, cut into half moons
- 8 large radishes, cut into thin rounds
- Juice of 1 lemon
- Extra-virgin olive oil (EVOO), for drizzling
Serve alongside Roast Lamb with Roasted Tomato Gravy and Green Olive Couscous.
In a skillet with a cover, bring 1 inch of water to a boil to cook the asparagus. Add a generous amount of salt to the skillet with the boiling water. Hold the asparagus spears at each end. Snap asparagus tips from the tough ends by bending the spears. Use that as a guide as to where to cut the remaining spears. Simmer the asparagus spears for 3-5 minutes, until just tender.
Drain the asparagus and run under cold water. Cut into one-inch pieces on an angle. Place asparagus in a serving bowl with the cucumber and radishes. Squeeze lemon juice over the salad, drizzle with EVOO and season with salt and freshly ground black pepper.