This very springy salad is a take on the traditional caprese, combining spring asparagus and radishes with creamy mozzarella and fresh basil for a bright side that pairs perfectly with this week’s Crispy Chicken and Potatoes with Green Goddess Dressing. The secret to perfectly cooked asparagus is blanching – boiling for just a minute and then shocking it immediately in an ice bath.
Ingredient Highlight
Asparagus! This spring superstar is a great source of potassium, vitamin K, folic acid, vitamin D, fiber, and iron. It also contains a lot more protein than most vegetables, with 3 grams per cup.
Asparagus goes from perfectly cooked to mush real fast. It only really needs a minute or less in water or on the stove. Or try it raw! Thinly slice your seasonal asparagus and add to salads. It pairs really well with parmesan cheese.
Servings 4
Prep Time 10 minutes 
Cook Time 2 minutes Ingredients
- 1 lb asparagus, trimmed
- 3 tbsp lemon juice
- 2 tsp maple syrup or honey
- ½ tsp kosher salt
- 1 bunch radishes, into ½-inch thick wedges or thinly sliced (about 2 cups)
- 12 oz fresh mozzarella, torn or chopped into bite-sized pieces (about 2 ½ cups)
- 1 cup loosely packed fresh basil, mint, and/or dill, chopped or torn into pieces
- Olive oil
- Black pepper
Instructions
- Bring a large pot of water to a boil (enough water to cover the asparagus). Fill a large bowl with cold water and ice to create an ice bath. Once the water is boiling, add the asparagus and let it cook for 1 minute (or if your asparagus is super thick, 1-2 minutes). Immediately transfer to the ice bath for 4 minutes. Remove and slice into 1-inch pieces.
- In a large bowl (you can just use the same bowl as the ice bath, just dry it first), whisk together the lemon, maple or honey, and salt.
- Add asparagus, radishes, mozzarella, and herbs and toss to coat. Transfer to a large plate or platter. Drizzle generously with your best olive oil, sprinkle with some salt (use flaky salt if you have it) and black pepper.
Items you can prep ahead (optional)
- Trim the woody ends off of 1 lb asparagus
- Blanch asparagus
- Cut 1 bunch radishes into ½-inch thick wedges or thinly slice (about 2 cups)
- Tear or chop 12 oz fresh mozzarella into bite-sized pieces (about 2 ½ cups)
- Prep 1 cup loosely packed fresh basil, mint, and/or dill
Substitutions:
- To make vegan, skip the mozzarella and substitute with chopped avocado.
- Easily substitute the radish with thinly sliced fennel or snap peas.
- Use shaved parmesan cheese in place of mozzarella.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- You can eat right out of the fridge, but salads always taste best closer to room temp so I suggest letting it sit out for a bit. Squeeze some more lemon over top and drizzle with more olive oil.
- Enjoy as a side to any protein!
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