Simple and flavorful, roasting radishes gives them the trademark grilled exterior with a creamy, smooth interior.
Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette
2 bunches radishes, ends trimmed (about 3 cups)
1 large bunch asparagus, ends trimmed and cut into 3-inch pieces (about 3 cups)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 recipe Lemon-Dill Vinaigrette (follows)
Preheat the grill to medium-high heat. Toss the radishes and asparagus with olive oil, salt and pepper. Put in a grill basket. Grill for about 10 minutes, stirring a few times, until cooked through and lightly charred. Remove the asparagus, and continue to cook until radishes are tender, about 5 to 8 more minutes. Toss with the vinaigrette, adding to taste.
1/2 cup fresh dill, packed
1/3 cup freshly squeezed lemon juice
1 teaspoon brown mustard
1 teaspoon liquid sweetener, such as agave nectar
Zest from 1/2 lemon zest
1/4 cup extra-virgin olive oil
Sea salt and fresh ground pepper
Put the dill, lemon juice, mustard, agave nectar, shallot, lemon zest, and a pinch of salt and pepper in a blender or food processor. Combine until smooth. Slowly add the olive oil while blender is running; process until combined. Season with additional salt and pepper to taste. Store leftovers in the refrigerator.