1lbmixed asparagus, radishes and fiddleheads washed and cleaned
1cupyoung spruce tipspicked over for any papery husk, washed if needed
Lemon Agrumatoto taste
Fresh lemon juiceto taste
Kosher salt and fresh ground black pepperto taste
Fresh spearmintto taste
Instructions
Remove all of the asparagus tips. Cut ¾ of the remaining asparagus stems into ½ inch bias-cut pieces, then blanch until just tender, shock in an ice bath, drain and reserve. Blanch the asparagus tips for a few minutes longer than the stem as they take longer to cook. Slice the remaining raw asparagus ¼ inch thick and reserve.
Trim a few of the spring radishes and shave thin using a mandoline or a sharp paring knife. Small radishes can be quartered to add a bit of texture.
If using spicy winter radishes, like the watermelon radishes pictured, peel them down through the skin and white pith to reveal the center, then shave thin on a mandoline and cut into similar sized pieces as the other vegetables.
For the fiddleheads, bring a pot of salted water to a rolling boil and blanch for 1.5 minutes, making sure the water comes back to a boil to ensure they're thoroughly cooked and to prevent them from turning black after cooling. Shock the fiddleheads in an ice bath, then drain well and reserve.
To serve, toss all of the vegetables, including the spruce tips in a mixing bowl and season aggressively to taste with the lemon oil, lemon juice, salt, pepper, and fresh mint. Allow the mixture to marinate for a few minutes, then taste again just before serve, adjust as needed and toss again to coat with the natural vinaigrette that forms from the vegetables juice, then serve immediately.
Notes
All green spring vegetbles are welcome here, but don't miss the fiddleheads if you can, they soak up the dressing better than any of the others.