Radish Asparagus Salad

Adapted from Taste of Home

1 lb. Melissa's asparagus, trimmed, cut into 2” pieces

7 radishes, thinly sliced

2 tablespoons sesame seeds



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.