Ingredients:
- 1 bunch asparagus, ends trimmed, spears cut on the diagonal
into 1-inch (2.5-cm) pieces - 1 large shallot, thinly sliced
- 1 Tbs. extra-virgin olive oil, plus more for drizzling
- 2 tsp. finely chopped fresh flat-leaf parsley
- 2 tsp. finely chopped fresh chives
- 2 tsp. finely chopped freshly ground pepper
- 2 lemons, halved
- 6 radishes, very thinly sliced into rounds
- 5 oz. (155 g) baby arugula
Directions:
Prepare a medium-hot fire in a grill. Put a steel mesh fry pan on the grill, close the grill, and preheat the pan for 10 minutes.
In a large bowl, toss the asparagus and shallots with the olive oil. Add the parsley and chives, season with salt and pepper, and toss to combine.
Add the asparagus mixture to the preheated grill pan and place the lemons, cut side down, directly on the grill. Close the grill and cook for 5 minutes. Open the grill and transfer the lemon halves to a bowl. Add the radish slices to the pan and continue cooking, tossing occasionally, until the radishes are slightly softened and start to look slightly transparent, 1 to 2 minutes.
Divide the arugula among four plates. Top with the asparagus-radish mixture and drizzle with olive oil. Finish with a squeeze of the grilled lemon and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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