1 cup halved radishes
2 cups asparagus, chopped into thirds
1 Tbsp. olive oil
Green Onion Vinaigrette
2 Tbsp. olive oil (or Nash’s camelina oil)
3 Tbsp. balsamic vinegar
2 green onion
1 Tbsp. chives
1 Tbsp. sugar or honey
Zest and juice from 1/2 lemon
Preheat oven to 400˚. Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 15-20 minutes until radish and asparagus is tender.
Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.
Serve as a side dish or atop a bed of arugula or other salad greens.