Adapted from Taste of Home
1 lb. Melissa's asparagus, trimmed, cut into 2” pieces
7 radishes, thinly sliced
2 tablespoons sesame seeds
DRESSING:
2 T. olive oil
2 T. thinly sliced green onion
2 T. cider vinegar
1 T. Meyer lemon juice
2 t. sugar
2 t. Dijon mustard
¼ t. garlic salt
¼ t. grated lemon zest
Pinch fresh ground black pepper
In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Transfer to a large bowl; add radishes and sesame seeds.
Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat.