Spring Asparagus & Radishes with Scallops = Pretty Darn Good!

All of a sudden, in a blink of an eye, we are in the thick of the lush, sweetness of spring. Our Ann Arbor farmers market is alive and full of the colors of bedding plants and spring produce. We’re seeing some greens, asparagus, herbs and radishes among other things. It’s time for a nice salad with maybe some seafood added, for an easy spring supper!

I picked up some beautiful asparagus and radishes so fresh they looked like I could have harvested them myself! This kind of meal is so simple, light and healthful. You could simply steam the asparagus but roasting with olive oil and coarse kosher salt really brings out the sweetness and adds a nice crunch. You can create this salad to your taste. I chose sea scallops but gulf shrimp, crabmeat or a combination of all three would be great too. Add more asparagus and less arugula, mix it up however you’d like. The bitterness of the arugula, the sweetness of the scallops and asparagus, the spicy bite of the radishes along with the tang of my mother-in-law, Susan’s lemon vinaigrette is the total package of flavor. Here’s the recipe.