- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 160cal
- 15g fat (3g sat)
- 5mg chol
- 190mg sodium
- 3g carb
- 1g fiber
- 3g protein
Ingredients
- 1 bunch asparagus, large spears
- 3 to 4 small radishes
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 scant teaspoon chopped fresh marjoram
- Salt and pepper, to taste
- 1/4 cup goat cheese, crumbled
- Crusty bread, for serving (optional)
Directions
Remove woody ends from asparagus. Using a vegetable peeler, shave asparagus lengthwise. (You can use the trimmings to make soup or stock). Cut radishes into quarters and mix with asparagus in a bowl.
Add lemon juice, zest, vinegar, oil, marjoram, salt and pepper to a jar. Twist the lid on tight and shake well.
Pile asparagus and radishes on a salad plate, much like pasta. Drizzle some of the dressing, to your taste, over the top. Scatter with goat cheese and serve with a nice crusty bread.
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