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Roasted Asparagus with Watermelon Radish

Roasted Asparagus With Watermelon Radish

Food | June 23, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)
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  • 25 Minutes
  • 6
  • Easy

Our ROASTED ASPARAGUS WITH WATERMELON RADISHis truly is a good as it looks!

This recipe for ROASTED ASPARAGUS WITH WATERMELON RADISH came when I asked my acquaintance Jimothy to pick me up some coffee and watermelon radishes at the market. He’s a bit challenged and was only able to find the radishes.

Finding watermelon radish and fresh asparagus is always a treat and I knew something delicious would soon be in the works. Placing them into the fridge, I noticed a batch of our ASIAN SALAD DRESSING at the ready. Thankfully, it didn’t take much for me to put one, two and three together. The results are really quite fabulous!

Here’s why you’ve just gotta try this ROASTED ASPARAGUS WITH WATERMELON RADISH:

bunches of fresh asparagus

ASPARAGUS LOVE!

Keep your eyes peeled – we’re on the hunt for asparagus and watermelon radishes. These two ingredients, along with a few others, will help you create something exceptionally delicious!

Look for locally grown asparagus, the thinner the better. Always rinse asparagus thoroughly before using to remove any sand. I trim off the woody, pale-coloured ends and give them a light peel. The recipe directs that you roast them for 10 minutes and no more. This keeps the spears slightly raw and crunchy. Suggestion – click HERE to watch a 1-minute video on how to roast this favourite veggie.

Watermelon radish thinly sliced

WATERMELON RADISH

Although WATERMELON RADISHES may look drab from the outside, they pack a serious a punch of colour and sweet crunchiness. Did you know watermelon radishes are the heirloom variety of daikon radishes? Together with arugula, broccoli and cabbage, they’re members of the Brassica family. I’m a huge fan, and this recipe puts their colour and distinctive flavour profile to good use.

Asian Salad Dressing

DRESSING GOALS

As mentioned, this ASIAN SALAD DRESSING inspired the idea for this delicious salad. Consider preparing the dressing a day in advance so that all the flavours have a chance to marry. Just remember to whisk thoroughly before use and you’ll be good to go.

A vegetable mandoline comes with three different blades

OH, MANDY!

I use a vegetable mandoline to thinly slice the radishes and julienne the carrots. Remember to always use the hand guard whenever you process fruit or veggies in this fashion. Links to purchase a vegetable mandoline are listed a bit further down in this post.

Roasted Asparagus with Watermelon Radish

BEAUTY!

To present, place the roasted asparagus in a uniform layer on an attractive service platter and spoon some dressing across the spears. Add a layer of the slaw across the midsection, sprinkle with sesame seeds and serve. Yes, it’s that simple!

The perfect salad or side dish for a light luncheon or family dinner. This ROASTED ASPARAGUS WITH WATERMELON RADISH is as delicious as it looks!

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Ingredients & Amounts

  • 2 bunches of asparagus, washed and trimmed
  • 2 watermelon radishes, peeled and quartered
  • 1 carrot, peeled
  • drizzle of EVOO
  • For the Asian dressing:
  • ¼ cup seasoned rice wine vinegar
  • 4 teaspoons granulated sugar
  • 4 teaspoons toasted sesame oil
  • 4 teaspoons soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon grapeseed oil
  • ½ teaspoon chili flakes
  • salt and pepper to taste
  • 1 tablespoon of toasted sesame seeds - garnish
  • chopped green onions - garnish

Instructions

  1. Prepare the dressing: Place all of the dressing ingredients in a bowl and whisk together. Refrigerate until use.
  2. Roast the asparagus: Preheat oven to 400°F. Lay asparagus on parchment-lined baking sheet. Drizzle with EVOO and a sprinkle of salt and pepper, toss by hand. Transfer to oven and roast for 5-10 minutes. Remove from oven and cool.
  3. Prepare radishes and carrots: Thinly slice the radishes and julienne the carrots using either a vegetable mandoline or by hand. Transfer to a medium-sized bowl and toss liberally with a few teaspoons of the dressing. Refrigerate until use.
  4. To serve: Place asparagus onto a service platter. Add slaw across the ends of the spears. Spoon dressing across spears. Sprinkle with sesame seeds and chopped green onion if you have. Serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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