Radish Avocado Asparagus Salad

Sourced from: foodnetwork.com

Dressing Ingredients:

½ cup walnuts

1 tbsp chopped shallot

1 clove garlic, smashed

⅓ cup extra-virgin olive oil

1 tbsp sherry vinegar

2 tsp honey

½ tsp salt

¼ tbsp ground black pepper

Salad Ingredients:

1 lb asparagus

8 oz red radishes, cut into ¼ inch wedges

1 lemon, halved

1 avocado, sliced into wedges

Salt and Pepper to taste

Instructions:

1. To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.

2. For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.

3. Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.