1 Pound Of Asparagus
2 Tablespoon Of Olive Oil
1 Tablespoon Of Lemon Juice
1/2 Teaspoon Of Grated Lemon Zest
1/2 Teaspoon Of Dijon Mustard
Salt And Pepper, Freshly Ground
4 Radishes, Thinly Sliced, About 4 Ounces
1 Large Ball Of Bocconcini Cheese Or 2 Smaller Balls, About 1/2 Pound Of Cheese, Drained
Bring a large pot of salted water to a boil.
Trim tough ends off asparagus and discard.
Peel the bottom half of the asparagus.
Drop spears into the boiling water and cook for 2 minutes until crisply tender.
Remove and immediately plunge into an ice water bath to chill completely.
Dressing – Into a mason jar, add the olive oil, lemon juice, lemon zest, and mustard, seal the lid and shake vigorously until combined then season with salt and pepper.
Arrange asparagus and two-thirds of the radishes on a platter.
Drizzle with half of the dressing.
Slice the Bocconcini into pieces and arrange overtop.
Top with remainder radishes and dressing.
Season with additional freshly ground pepper.
Author Credit: Nana Pat
With a love of cooking and baking that spans almost 60 years, the author of the cookbook “Mmm Something Smells Good” which saw several reprints to keep up with demand. Being diagnosed with Celiac Disease more than 30 years ago, she has experimented and with great success now only creates and makes her recipes with gluten free flour and other ingredients. Nana Pat finds no greater joy than watching her children, grandchildren and now great grandchildren cooking and enjoying her recipes.