Asparagus, Mustard and Herb Salad with a Radish Dressing

Blanch asparagus and dress with fresh herbs, radish batons, lemon juice, and Dijon mustard for a healthy, zingy starter.

Vegetarian Healthy Asparagus Salad Low Carb

Estimated Nutrition

Calories

121.3

kcal / serving

485.2 kcal total

Carbs

4.6g

per serving

18.2 g total

Fat

10.7g

per serving

42.8 g total

Protein

2.6g

per serving

10.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Fruits

Lemon Juice

NutsSeeds

Sea Salt

for boiling water and seasoning

tsp

Tarragon

chopped fresh

tsp

Chervil

chopped fresh

tsp

Parsley

chopped fresh

tsp

Chive

chopped

Black Pepper

freshly ground

OilsFats

Olive Oil

Vegetables

340

Asparagus

thin stalks

piece

Radish

cut into 3mm batons

Method

Season with salt and pepper to taste.

Arrange stalks on a platter, scatter tips on top, and pour over remaining dressing.

Cook the asparagus in boiling salted water for 3 minutes until just tender.

Plunge asparagus into iced water, drain well, and place on a board.

Reserve the asparagus tips and cut the stalks into 2.5cm pieces.

Whisk mustard and lemon juice in a large bowl to form an emulsion.

Add olive oil gradually while whisking continuously.

Mix in the asparagus stalks, radishes, and herbs until evenly coated.