Asparagus and Radishes with Fresh Herbs
Everything about this recipe screams SPRING. Asparagus and Radishes with Fresh Herbs is refreshing, easy-to-make, and bursting with flavor. It’s a great dish to wake up your senses and spring into, well, you know, spring!
Jump to RecipeAsparagus Preparation
Snap off (or cut) and discard the tough bottoms of each asparagus spear. Then peel the bottom 1”-2”. Cut the asparagus into 2-inch lengths which is more or less equivalent to cutting each spear into five pieces.
Ingredients
Prepare and organize all ingredients: asparagus, radishes, ginger, garlic, chiles, and fresh herbs (mint, basil, cilantro). It’s nice to have a mix of fresh herbs but it’s also okay to use just one or two.
Sautéing Asparagus and Radishes
In a wok or large pan, heat the oil until hot on medium-high heat. Add the asparagus and radishes, season generously with salt and pepper and stir well, making sure the asparagus and radishes are coated with oil, approximately 1 minute. Then add garlic, ginger and chiles and combine. Cook over high heat for about 2-3 minutes, until the asparagus looks bright green and are just-cooked. Remove pan from heat and scatter herbs on top and mix.
Asparagus and Radishes with Fresh Herbs
Transfer to a serving platter. You can serve it hot or at room temperature.
Asparagus and Radishes with Fresh Herbs
Ingredients
- 1 ½ pounds medium-thin asparagus cut into 2” pieces, if using thicker asparagus, cut in half lengthwise before cutting into pieces
- 3 medium or 2 large red/pink/purple radishes thinly sliced into circles, for larger radishes cut in half vertically first and then slice into half moons
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 2 garlic cloves minced (approx. 2 teaspoons)
- 2 teaspoons fresh ginger minced or grated (2 cubes of Trader Joe's frozen ginger can be substituted for fresh ginger if need be)
- 1/2 fresh hot chile (green or red and whatever variety is your favorite) finely chopped, optional (should equate to 2-3 teaspoons, start with less if you prefer less spicy or add more if you like it hot)
- A large handful of fresh herb leaves; mixed basil, mint and cilantro leaves
Instructions
- Snap off (or cut) and discard the tough bottoms of each asparagus spear. Then peel the bottom 1”-2”. Cut the asparagus into 2-inch lengths which is more or less equivalent to cutting each spear into five pieces.
- In a wok or large pan, heat the oil until hot on medium-high heat. Add the asparagus and radishes, season generously with salt and pepper and stir well, making sure the asparagus and radishes are coated with oil, approximately 1 minute.
- Add garlic, ginger, and chile and combine. Cook over high heat for about 2-3 minutes, until the asparagus looks bright green and are just-cooked. Remove pan from heat and scatter herbs on top and mix.
- Transfer to a serving platter. You can serve it hot or at room temperature.
Notes
Recipe from NYT Cooking and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Garlic-Blistered Green Beans with Capers, Sautéed Asparagus, and Radishes with Anchovy Butter.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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