Nutty, fresh, salty, and crisp— my go to spring salad.
This salad only uses the stalks of the asparagus. Reserve the tips to add to a weekday pasta or risotto.
2 asparagus per person
1 watermelon radish for every 2 people
a handful of Bibb lettuce or arugula per person
1/4 cup hazelnut oil (or olive oil)
1 Tablespoon rice wine vinegar
1 Tablespoon lemon juice