Roasted Sesame Asparagus, Radish and Sprout Salad

Peggy Lampman | Contributor

Today is Earth Day, and very soon we should be able to purchase most of the ingredients for this salad from our own Michigan soil. Last year we were spoiled — asparagus was two weeks ahead of schedule, and I've been checking, believe me, I've been checking, and I haven't seen the local stalks graze our markets yet. Maybe at tomorrow's Farmers Market? The Produce Station? I fear it's still too early.

Radish Cartwheels: Cut slits into slices and insert one slit into another.

In the meantime, local groceries have lovely fresh spring asparagus and radishes from sunnier states that will suffice in the following recipe until we can get our own, home-grown in Michigan.

Yummy Easter Menu Idea:

Mediterranean Appetizer Platter
Roast Lamb with Lemony Yogurt
Couscous with Eggplant and Feta
Melt-Away Bars

Yield: 4 main course salads
Time: 40 minutes

Ingredients

2 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons grated ginger
1 pound asparagus spears, of similar thickness, ends snapped off or trimmed*
1 tablespoon white toasted sesame seeds
4 cups sprouts or pea shoots, washed
6 radishes, sliced
1 bunch scallions bulbs, trimmed of root ends and greens*

*Pair asparagus ends and scallion greens together with water and a bay leaf for asparagus soup stock.

Directions

1. Preheat oven to 450 degrees.
2. Whisk together vinegar, oil, soy sauce, honey and ginger. Divide dressing in half. On a large, foil-lined baking sheet or in a shallow baking dish, arrange asparagus in a single layer. Pour half of dressing over asparagus and roll asparagus in dressing to coat.
3. Roast asparagus until just tender and bright green, about 3-6 minutes depending on thickness of spears. Sprinkle sesame seeds over roasted asparagus. Toss remaining dressing with spouts or pea shoots.
4. To make radish cartwheels, using a sharp knife, make a slit 1/2-way through each radish slice. Insert one radish slice slit into a second radish slice slit. (Cartwheels can be made several hours in advance and kept, refrigerated, in cold water until ready to use.)
5. Thinly slice scallion bulbs, diagonally.
6. On a large platter or individual plates, divide sprouts or pea shoots. Layer roasted asparagus on top and garnish with scallion and radish cartwheels.