Sam Talbots Spring Radish and Asparagus Saut with Yuzu Butter

by Rachael Ray Show Staff 3:00 AM, March 22, 2012

Aired March 22, 2012

Serves 4
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

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.