3red or multi-colored radisheswashed, dried, trimmed, and thinly sliced
1lemonzested and juiced
¼ teaspoonkosher saltplus more for seasoning
2tablespoonsextra-virgin olive oildivided
1bunch medium-sized asparagusabout 1 lb., washed, dried, ends snapped and peeled (See NOTES section below)
¼ teaspoonfreshly ground black pepper
pinchcrushed red pepper flakesoptional
8Medjool datespitted, halved lengthwise, and cut into 1/4s if very large
2-3ouncesfresh goat cheeseyour favorite
2tablespoonsmint (or basil)coarsely chopped
Instructions
Toss radishes, lemon zest and juice, and salt in a small bowl. Set aside.
Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Cook asparagus in a single layer, undisturbed, until slightly charred underneath, about 2 minutes. Use tongs to turn asparagus and cook an additional 3 minutes until asparagus are crisp-tender and charred in spots, about 5 minutes total. Season asparagus with black pepper, red pepper flakes, and salt. Transfer asparagus to a platter.
In the same pan, lower heat to medium and add remaining tablespoon of oil. Cook dates, stirring occasionally, until charred in spots and beginning to stick to pan, about 2 minutes.
Assembly
Right before serving, top asparagus with the radish slices and juice from the bowl and then scatter dates over top. Finish with crumbled goat cheese and mint. Serve!
Notes
For more detailed instructions on how to prep the asparagus, go to the GFchow Snap-'n-Peel Sautéed Asparagus recipe. Click here to go directly to the recipe.Other fruit can easily be added to the dish such as orange slices, blueberries, strawberries, etc.If your asparagus are pencil thin or extra fat, cooking times for the asparagus will need to be adjusted accordingly.If you're lucky enough to find watermelon radishes, they'd be perfect for this dish.