« Back to recipes

Asparagus and Radish Salad

Bruce Sherman - North Pond
Chicago, IL

Chef demonstration

Serves 4, as an appetizer 
  • 1 pound large Asparagus spears, bottoms peeled*
  • 2 oz diced red radishes, diced*
  • 1/3 cup finely diced shallots*
  • 1 tablespoon minced chives*
  • 1 tablespoon chopped fresh parsley*
  • 1 sprig chopped mint*
  • 1 sprig chopped tarragon*
  • 3 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • dash Tabasco
  • 3 tablespoons Extra Virgin Olive Oil
  • Zest of ½ orange
  • Salt & pepper to taste

*available at Green City Market 

  1. Whisk red wine vinegar, sugar, pinch of salt and Tabasco together until dissolved, then pour over shallots. Let sit 20-30 minutes, then strain
  2. Meanwhile, in large pot of boiling, salted water, blanch asparagus spears about 2.5 minutes, until just tender. Then transfer to an ice water bath, chill, strain and set aside.
  3. Combine radishes with olive oil, orange zest, salt and pepper. Stir to coat. Then add in parsley, mint, and tarragon, and strained shallots, mix well. Adjust seasoning as needed.
  4. Spoon radish mixture over asparagus spears and top with a small herb salad of extra chopped parsley, mint and tarragon. 

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
The Park at Wrigley
3637 N. Clark, adjacent to Wrigley Field
Thursdays, 4pm–8pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition