ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asparagus and Radish Sauté

Photo: Ryan Benyi
Prep time 30 mins
Cook time 14 mins
Total time 44 mins
Yield Serves 8
This flavorful and no-fuss Asparagus and Radish Sauté side dish is the perfect way to make vegetables exciting--and enticing. Slice the radishes as thinly as possible. Use a mandoline if you own one.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 5 large shallots, sliced thinly lengthwise through the root
  • 2 pounds fresh asparagus, ends trimmed, cut on diagonal into 2-inch pieces
  • 1 bunch small radishes (about 8 oz.), trimmed, thinly sliced
  • 1 packed tsp. finely grated lemon zest
  • 1 tablespoon unsalted butter
  • Salt and pepper
  • Juice of 1/2 lemon

Nutrition Information

  • calories 68
  • fat 3 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 4 mg
  • sodium 161 mg

How to Make It

  1. Warm oil in a large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until wilted, about 5 minutes. Add asparagus and continue to cook, tossing frequently, until asparagus is crisp-tender, 5 to 7 minutes longer.

  2. Add radishes, lemon zest and butter to skillet; season with salt and pepper. Cook, stirring often, until radishes are just warmed through, about 1 minute. Squeeze lemon juice over and toss again. Season with additional salt and pepper, if desired. Serve immediately.

Fresh Start for Spring
Also appeared in: All You, March, 2012;