Ingredients

• 340g/12oz bunch thin asparagus
• sea salt
• iced water
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 6 radishes
• cut into 3mm batons
• 1 tsp chopped fresh tarragon
• 1 tsp chopped fresh chervil
• 1 tsp chopped fresh parsley
• 1 tsp chopped chives
• freshly ground black pepper

Directions

• Cook the asparagus in boiling salted water for 3 minutes
• until just tender. Remove using a slotted spoon and plunge into iced water. Drain well and place on a board.
• Remove the tips and set aside. Cut the stalks into 2.5cm/1in pieces.
• Meanwhile
• make a dressing. In a large mixing bowl
• whisk together the mustard and lemon juice to form an emulsion. Gradually add the oil
• whisking continuously.
• Add the pieces of asparagus stalk and the radishes and mix until evenly coated. Add the herbs and mix again. Season with salt and pepper.
• Pile the dressed asparagus stalks on a platter and scatter the reserved tips over the top. Pour over any remaining dressing.