Mixed Greens with Baby Radishes and an Asparagus Drizzle

Mixed Greens with Baby Radishes and an Asparagus Drizzle
Makes 4 servings

The first course of our tasting at Stone Barns included a delicate salad of mixed baby greens, tiny asparagus, crisp radishes, and but a drizzle of fresh asparagus puree. Save a hint of mint, salt, and lemon, there was nothing masking the freshness of each ingredient, and the aroma of the asparagus drizzle only intensified the flavor of the baby asparagus scattered throughout. Though our asparagus from the market were beautifully in season, the dish did not compete with the refined, melt-in-your-mouth quality of the Stone Barns versions. Still, I’ll eat the imitation by way of Wendy’s execution any day. Read the original post here.

Ingredients
5 oz baby greens
1 bunch asparagus
6 radishes, thinly sliced
1/2 shallot, skin removed
10 mint leaves
½ lemon, juiced
¼ cup olive oil
½ tsp salt