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Beth Dooley's asparagus and radish salad

The James Beard award winning cookbook author serves us her take on a seasonal favorite.

GOLDEN VALLEY, Minn. — Fresh asparagus is coming in strong at local farmer's markets around the state right now.

James Beard award winning cookbook author and chef Beth Dooley joined KARE 11 to serve up her take on this seasonal favorite that you can make in minutes.

Asparagus & radish salad in bacon vinaigrette

Serves 4 to 6

4 slices thick-cut bacon

2 tablespoons cider vinegar

1 shallot, finely minced

1 tablespoon coarse Dijon mustard

2 tablespoons hazelnut or extra-virgin olive oil, plus more if needed

1 pound asparagus, woody ends snapped or cut off

1/2 cup quartered red radishes

Salt and freshly ground black pepper

In a large frying pan, cook the bacon over medium heat until crisp, 7 to 10 minutes. Transfer to paper towels to drain. Crumble and set aside. Reserve the rendered fat in the pan.

In a small bowl, whisk together the vinegar, shallot and mustard, and then carefully pour the bacon fat through a fine mesh sieve into the vinegar mixture, whisking until smooth and emulsified. Taste the vinaigrette and if it’s too strong, add a little more oil to taste.

Fill half of a large skillet with water, set over high heat, and bring to a rolling boil. Set the asparagus in the skillet so the tips rest on the side of the pan and the spears are immersed. Cook the asparagus until a sharp paring knife pierces the fattest part of the spear without resistance, about 5 to 9 minutes, depending on the size of the stalks. Remove the skillet and drain the asparagus in a colander and refresh with cold running water. Set the asparagus aside on a clean dish towel of paper towel and pat dry.

Arrange the asparagus and the radishes on a serving plate and pour the dressing over all. Scatter the crumbled bacon over the top. Season with the salt and pepper to taste.

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