Asparagus & Radishes with Mint
Whether you’re looking to round out a Mother’s Day brunch menu, or simply looking for a great spring side dish, this one is a winner. Preparation is simple, it can be made in advance, it can be served hot or cold, and it features colorful spring vegetables that are as pleasing to the eye as they are to the palate.
Trim the woody ends from the asparagus and cut each stalk into 1-inch pieces. Heat the butter in a large skillet over high heat and cook the asparagus 2-3 minutes, or until just tender. Slice the radishes into thin rounds. Toss with the asparagus in a large bowl. Whisk together the olive oil and the vinegar, then pour over the vegetables and toss until well coated. Season generously with salt and pepper. Slice the mint leaves very fine and toss with the vegetables. Serve warm or chilled.