Asparagus Salad

Recipe developed by Chef Jonathan Collins


  • 1 lb Ontario Asparagus
  • 5 Radishes
  • ¼ cup Lightly roasted and salted pistachios
  • ¼ cup Gouda Cheese
  • Dressing
  • 1 tbsp minced Shallot
  • 2 tsp Whole grain mustard
  • 2 tsp Honey
  • 2 tbsp White Wine Vinegar
  • 6 tbsp Extra virgin olive oil
  • Sea salt and black pepper to taste


  • Trim off woody ends of asparagus.
  • Using vegetable peeler, peel asparagus into thin pieces and place in salad bowl. Add handful of radish thinly sliced. Top with lightly roasted and salted pistachios and gouda cheese.
  • Whisk dressing ingredients, drizzle over salad. Enjoy!


Serves 4-6.
YT Link: Asparagus Salad
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