Instructions

1. Prepare the asparagus by washing thoroughly and trimming off the tough woody ends. To do this, gently bend each spear until it naturally breaks at the point where the tender part meets the tough stem.
2. Fill a medium saucepan with salted water and bring to a rolling boil. Prepare a separate bowl with ice water for blanching.
3. Add the trimmed asparagus to the boiling water and cook for 2-3 minutes until bright green and crisp-tender. Immediately remove asparagus with tongs and plunge into the ice water bath to stop the cooking process and preserve its vibrant color.
4. While asparagus is cooling, wash and thinly slice the radishes using a sharp knife or mandoline slicer to create delicate, uniform rounds.
5. In a small mixing bowl, whisk together olive oil, white wine vinegar, chopped fresh dill, salt, and black pepper to create the vinaigrette. Taste and adjust seasoning as needed.
6. Drain the asparagus from the ice water and pat dry with clean kitchen towels or paper towels.
7. Arrange the blanched asparagus on a serving platter and scatter the radish slices over the top.
8. Drizzle the dill vinaigrette evenly over the salad just before serving, ensuring all components are lightly coated.
9. Serve immediately at room temperature or slightly chilled as a refreshing side dish or light appetizer.