Photo by: Photo: Ryan Benyi

Asparagus and Radish Sauté

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.

  • Yield: Serves 8


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 3g
  • Saturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 9g
  • Fiber: 3g
  • Cholesterol: 4mg
  • Sodium: 161mg

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Asparagus and Radish Sauté Recipe