Asparagus Salad

A super simple & fresh salad preparation. Can be eaten warm, cold or room temp and will keep for a couple of days. 

makes 5-6 cups


1 bunch of asparagus

1 small watermelon radish, sliced   

2 Tbsp EVOO 

1 tsp salt

½ tsp black pepper, freshly ground

1 Tbsp amchur

3 Tbsp currants


  1. Preheat the oven to 350F. Keeping the asparagus bound, remove the bottom tough part of the stems & cut into 2-3 inch long segments. 
  2. Toss with watermelon radish, EVOO, salt & black pepper. Spread out onto a parchment paper lined baking sheet & bake for 4-5 minutes. No longer, should remain bright green & crisp.
  3. Remove from the oven & finish by tossing with amchur & currants. Serve & enjoy. 

ideas / variations

  • Use lemon juice instead of amchur or golden raisins instead of currants. 
  • Try this recipe with green beans, add to a grain like quinoa & garnish with cilantro or mint for a cold grain salad.