Asparagus and radish salad

A zesty lemon-mustard vinaigrette adds the perfect punch to crisp asparagus, and a sprinkling of sesame seeds makes for a very pretty plate.

Ingredients:

• 1 lb asparagus, trimmed of tough ends and cut into 2 inch pieces
• 1 cup radish, thinly sliced
• 2 tbsp sesame seeds, toasted
• 2 tbsp olive oil
• 2 tbsp shallot, thinly sliced
• 1 tbsp vinegar, white wine
• 1 tbsp lemon juice, freshly squeezed
• 2 tsp honey
• 1 tsp Dijon mustard
• 1 clove garlic, finely minced
• 1 tsp lemon zest
• black pepper to taste

Directions:

1. Partially cook asparagus in boiling water in large saucepan for about 5 minutes until bright green.
2. Drain and immediately plunge into ice water in large bowl to stop the cooking process. Let stand for about 10 minutes until cold. Drain well. Transfer to medium bowl.
3. Add radish and sesame seeds.
4. Combine remaining ingredients in a jar with a tight-fitting lid. Shake well
5. Drizze over salad and gently toss to coat