Warm Asparagus, Scallion, and Radish Salad with Lemon Zest and Crumbled Feta

Ingredients

1/2 cup extra-virgin olive oil (divided)
12 large asparagus spears, ends trimmed
Salt
6 radishes, very thinly sliced
2 scallions, very thinly sliced
Zest of 2 lemons, plus juice if desired
1 bunch fresh mint leaves, torn
6 oz feta
1/4 cup white vermouth vinegar, moscato vinegar, or apple cider vinegar
1 bunch watercress, roots trimmed

Method

Heat 1/4 cup of the olive oil in a large sauté pan over medium heat. Add the asparagus and season with salt. Add about 1/4 cup water and cover. Cook until tender, about 3 minutes. Remove the lid and cook the asparagus until the water has evaporated and the asparagus begins to glaze with the olive oil.

In a mixing bowl, combine the radishes, scallions, lemon zest, mint, and feta. Add the vinegar and remaining 1/4 cup of olive oil and toss. Season with salt and a squeeze of lemon if desired.

Divide watercress among four salad plates. Top each with three stalks of asparagus. Divide the radish and onion salad among the plates. Season to taste and add a squeeze of lemon if desired.

Reprinted with permission from “Portland Cooks: Recipes from the City’s Best Restaurants and Bars” Figure 1 Publishing, 2017