Roasted Asparagus With Pickled Radishes and Yogurt Sauce (Bassano)

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Centrolina chef-owner Amy Brandwein was truthful charmed by her sojourn to the yearly asparagus festival successful Bassano del Grappa, Italy, that she created this piquant dish.

You’ll request a cleanable 1-quart jar.

The radishes request to marinate for astatine slightest 24 hours and tin beryllium refrigerated for up to 2 weeks. The yogurt condiment tin beryllium refrigerated successful an airtight instrumentality for up to 2 days.

From Amy Brandwein, chef-owner of Centrolina Osteria and Market successful CityCenterDC.

Ingredients

For the pickled radishes

1 tablespoonful kosher salt, positive much for the cooking water
2 pounds watermelon radishes, chopped into 1/8-inch slices
1 cupful achromatic vino vinegar
1 cupful water
1 cupful sugar
4 shallots, chopped into tiny dice
1 bay leaf

For the sauce

2 cloves garlic, minced
1 cupful Greek-style yogurt, preferably afloat fat
1/2 cupful crème fraîche
1 tablespoonful finely chopped caller mint
1 tablespoonful finely chopped caller basil
1 tablespoonful finely chopped flat-leaf parsley
Finely grated zest and foodstuff of 1 lemon
Kosher salt
Freshly crushed achromatic pepper

For the asparagus

2 bunches heavy asparagus
3 tablespoons olive oil
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Kosher salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (asparagus and condiment only)

Calories
280
Fat
25 g
Saturated Fat
11 g
Carbohydrates
8 g
Sodium
90 mg
Cholesterol
35 mg
Protein
8 g
Fiber
2 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Amy Brandwein, chef-owner of Centrolina Osteria and Market successful CityCenterDC.

Tested by Bonnie S. Benwick.

Published June 16, 2015

Updated March 15, 2026