I have to be honest in saying that I can’t remember the last time I ate a radish.
I think I was 12.
See, I think I had to be the luckiest kid growing up in that I never really had a babysitter- I got to hang out with my grandparents everyday. Now for some kids, this may seem lame but I can assure you, my grandparents were awesome and taught me some pretty neat things. The reason I bring this up is because of radishes.
My grandfather kept a garden that I would help him out with and in the spring the two things I remember most are green onions and radishes. If you have followed me for a while, you may have noticed that a lot of my recipes call for green onions- I am pretty sure this is where my love of green onions started. In the afternoons after school, my grandfather and I would go outside and pick whatever was ripe. Whenever we had radishes and green onions, we would rinse the radishes and green onions, cut of the ends, dip in salt, and eat- right out of the garden.
Radishes never tasted the same after that, until now.
Thanks to my CSA, I picked radishes. But instead of eating the radish with salt, I chose to do my next favorite thing- roast. I added in another spring favorite and tossed the two in a very springy vinaigrette.
How can you not think spring when you eat this?
- 1 cup cherry radishes
- 2 cup asparagus
- 1 tablespoon olive oil
- Green onion vinaigrette
- 2 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 2 none green onion
- 1 tablespoon chives
- 1 tablespoon sugar
- zest and juice from ½ lemon
- Preheat oven to 425˚.
- Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 30-40 minutes until radish and asparagus is tender.
- Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.
- Serve as a side dish or as a topping for a salad.