Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.

3. 3

   Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown.

4. 4

   Set aside to cool.

5. 5

   Peel asparagus from just below the top of the stalk, creating long strips.

6. 6

   Place the asparagus into a large bowl.

7. 7

   Set aside the tops of the asparagus for garnish.

8. 8

   Remove the stems and roots from the radishes.

9. 9

   Slice into thin circles with a knife or mandoline.

10. 10

    Place in the large bowl with the asparagus.

11. 11

    To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, 1/4 cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste.

12. 12

    Toss.

13. 13

    Garnish with the reserved asparagus tops and chive flowers, and serve.

* Per serving · 4 servings · Values may vary.