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Playing Sam Talbot’s Spring Radish and Asparagus Sauté with Yuzu Butter


  • 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


Serves: 4


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.