Chef’s Handyman, Radish

White and green asparagus perfectly presented on a platter combined with a radish dressing and your guests will be delighted. During the asparagus season at least, every week an asparagus dish will be served. Well, my family is not very pleased, as I’m the only asparagus lover, but there will be no way out! What about you? Are you an asparagus lover as well?

Asparagus platter with radish dressing and herb sauces

Peel the asparagus and steam them until cooked through. If no steamer is available, cook them in salt and sugar water on medium heat until they are firm to the bite and soft.

To make the radish dressing, chop the radish, add chopped chives and peppermint leaves, 2 tbsp. of lemon juice, 2 tsp. of vinegar, chili flakes, salt and black pepper. Add 7 tbsp. of olive oil and combine all ingredients.

To make the herb sauce, place the sour cream in a bowl, add the wild garlic pesto, chopped Thai basil and Italian basil. Season the sauce to taste with salt and black pepper.

To make the egg sauce, chop 5-7 cooked eggs and place them into a bowl, add sour cream, chopped chives, plain yogurt, chili flakes or fresh chili, salt and black pepper. Blend all ingredients.

Place the asparagus on a platter. Serve them with the sauces and spring potatoes.

Shopping list for the asparagus platter with the radish dressing and the herb sauces for 4 serves: 500 g or 16 oz. green asparagus, 800 g or 25 oz. white asparagus, 500 g or 16. oz. baby asparagus, 4 cups sour cream, 4 cups plain yogurt, 2 bunches chives, 1 bunch peppermint, 1 bunch Thai basil, 1 bunch Italian basil, 1 fresh chili or chili flakes, salt, black pepper, olive oil, sugar, 1 lemon, 2 tsp. vinegar, 2 bunches radish, 6 cooked eggs, 700 g or 24 oz. wild garlic pesto.

Bon appetite, yours Chef’s Handyman team.