I know, I know, asparagus season is almost over, so this post may be a little late – but it’s just way to good to not share it with you even in the last moment! I seems to be a quite random combination (well, it was sunday evening, my fridge was almost empty and I was starving…) but the flavours work really great together. I really recommend using wholemeal pasta for this salad, as the nutty flavour is a perfect combination with the green asparagus and crisp garden radish. I personally am a huge fan of wholemeal emmer pasta for its unique taste, but you can also use wholemeal wheat or spelt pasta. For the dressing, I used unsweetend soy yoghurt, though this should also work with any other plant or dairy joghurt.
- 200 g green asparagus
- 60 g wholemeal pasta
- 4 garden radishes
- 2 tablespoons (plant) joghurt
- 1-2 teaspoons lemon juice
- 1 tablespoons freshly chopped chives
- salt and pepper to taste
Wash the asparagus, cut of any woody ends and peel the lower third. Cut into bite-sized pieces and put the tips aside. Heat enough water in a big pot, add a pinch of salt once it’s boiling and put in the pasta. About 4 minutes before the end of the cooking time, add the asparagus pieces (without the tips). Add the asparagus tips 2 minutes later and simmer for another 2 minutes. Drain the pasta and the asparagus and let cool to room temperature. In the meanwhile, wash and clean the garden radishes and cut into slices. Mix a dressing from joghurt, lemon juice and chives and season to taste with salt and pepper. Mix the dressing with the pasta, asparagus and garden radishes and leave the salad in the fridge until serving. Enjoy!
Note: I also tried this salad using white asparagus and “normal” pasta, though it wasn’t even remotely as good as the wholemeal & green asparagus combination.