Asparagus officinalis (edible asparagus) is an herbaceous stem. The small scales on top of its edible stalk are its edible leaves. Here, they are cut in half and blanched, served with similarly sized blanched daikon radish pieces, garnished with lemon wedges and cut strawberries.
1 bunch asparagus
1 large daikon radish
pinch sea salt
Process Use a paring knife to cut off the tough bottom and peel the tough outer layer of skin on each of the asparagus.
Wash them by immersing them in water. Cut each asparagus stalk in half and set aside.
Remove top and bottom of the daikon; scrape away any tiny hairs and tough patches of skin on the radish.
Wash it. Cut the daikon on the diagonal into ovals;
halve each oval.
Fill a large stainless steel skillet until it is three-quarters full of water. Add a pinch of sea salt and bring to a boil. Immerse the daikon radish pieces. When they float to the top, remove them with a wire mesh skimmer and set aside. Bring the water back to a boil and then add the asparagus pieces. When they float to the top (this should take only about 30 seconds), remove them with the wire mesh skimmer.
Arrange the blanched daikon and asparagus pieces on a serving plate. Cut the lemon into wedges and slice the strawberries into thin slices. Place the lemon wedges and strawberry pieces around the perimeter of the plate, as garnish. Serve.
©Nancy Wolfson-Moche 2014
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