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RECIPE: Spring Greens

Recipe & Photograph by Riley Yahr Mixed & Measured |



  • 1 bunch asparagus

  • 1/2 teaspoon lemon zest

  • 2 tablespoons lemon juice

  • 1 tablespoon chopped Italian parsley

  • 2 teaspoons white wine vinegar

  • 2 tablespoons walnut oil

  • 1/2 teaspoon honey

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 thinly sliced radishes

  • 1/3 cup thinly sliced red onion

  • 1/3 cup chopped walnuts, lightly toasted

  • 1/2 cup fresh shaved parmesan cheese


  1. Trim off an inch of the rough ends of the asparagus. Using a vegetable peeler, shave the asparagus into long ribbons. Line a large bowl with a clean dish towel and add the shaved asparagus. This helps absorb excess liquid.

  2. In a small bowl, whisk together the lemon zest, lemon juice, parsley, vinegar, oil, honey, salt, and pepper. Set aside.

  3. Remove the towel from the shaved asparagus and blot dry. Add the sliced radish, onion, walnuts, parmesan, and dressing. Toss to coat and enjoy!

Serves 4


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