Asparagus & Radish Salad with Spring Herb Dressing

October  4, 2022
2 Ratings
  • Serves 4-6
Author Notes

The spring herb dressing in my asparagus and radish salad is inspired by the traditional green goddess dressing. I used dill, parsley and scallion. Feel free to use tarragon, chervil, basil, cilantro or mint if you like. - The Food Diva
The Food Diva

Test Kitchen Notes

I tested The Food Diva's Asparagus & Radish Salad with Spring Herb Dressing, and it was an absolute hit. I halved the recipe, and I added a bit of chervil to the dill and parsley mixture in the dressing as suggested in the recipe notes because (a) I love it and (b) we happened to have some on hand. The dressing alone was a knockout, bright and zippy with just the right amount of tang. This was a breeze to prepare and would be a great dish to take to a picnic or potluck. - lastnightsdinner —The Editors

What You'll Need
  • 3 pounds asparagus, blanched, trimmed and cut into 1 inch pieces
  • 1 bunch radishes, thinly sliced
  • 1 cup sour cream
  • 1/2 cup fresh buttermilk
  • 2 tablespoons mayoniasse
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 splash white wine vinegar
  • 1/2 cup fresh dill, chopped
  • 4 scallions, white and green part, chopped
  • 1/4 cup Italian parsley, chopped
  • salt to taste
  • 1 pinch fresh black pepper
  1. Combine all the dressing ingredients in a blender and puree until well incorporated.
  2. Toss asparagus and radishes with enough dressing to coat, about 1 cup and season with salt and pepper.
  3. Keep salad well chilled until ready to serve.
  4. Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.
Contest Entries

See what other Food52ers are saying.

  • luvcookbooks
  • jifferb
  • shayma
  • TheWimpyVegetarian
  • lastnightsdinner

8 Reviews

chop C. May 27, 2013
Made this dish last night for a dinner with friends. Delicious and fresh. Everyone loved it. Kudos.
luvcookbooks October 18, 2010
This was great as a dip. Decreased the buttermilk to two tbsp. Used only asparagus, both green and white, both roasted and boiled. Made a lovely plate with a bowl of dip alongside.
luvcookbooks October 9, 2010
Just realized that I never left a comment on this dish that my daughter and I have both made. I made it for dinner and my daughter made it for her grandmo when she went out to visit with my in laws (all by herself). Well reviewed both times, which is saying something!
I looked it up because I plan to take asparagus with the dressing as a dip to a wedding brunch/shower next week. Second plate will be the Prosciutto Wrapped asparagus from the Potluck Contest for carnivores!! that looked like a great recipe also. Thanks for the keeper.
jifferb June 13, 2010
i just made this for tonights world cup bbq - loooved the dressing - several german friends commented that is just like the "grune sosse" that is used with meats in the frankfurt region... delicious!
shayma April 19, 2010
really beautiful combination of flavours!
Thats N. April 9, 2010
This is definately spring in a bowl. It looks great, sounds great and it made me smile!
TheWimpyVegetarian April 8, 2010
I love it! I'm adding this to my list of things to make soon!
lastnightsdinner April 7, 2010
This looks lovely! A perfect springtime salad.