Green asparagus salad

Ingredients for 4 servings:

• 500 g asparagus, thin green
• 1 bunch of radishes, nice firm
• Salt and pepper, freshly ground
• 1 tbsp sherry vinegar
• 3 tbsp walnut oil
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Snap off the ends of the asparagus; green asparagus breaks where it starts to get woody. Wash the asparagus thoroughly, then cook in salted water with a pinch of sugar for about 5 minutes until al dente. Wash the radishes and thinly slice them. Once slightly cooled, cut the asparagus diagonally into approximately 2 cm long pieces. Dissolve a good pinch of salt in the vinegar, then gradually whisk in the oil; you want a nice emulsion. Mix the dressing well with the asparagus and radishes. Divide the salad among four serving plates and grind pepper over the top. Enjoy while still lukewarm. The slightly bitter asparagus, the peppery radishes, and the mild nut oil harmonize surprisingly well together.