Sunday Supper: Snap Pea, Asparagus and Avocado Salad

Serves 4.

Note: For extra flavor, grill the asparagus instead of roasting it. From "The Vegetable Butcher," by Cara Mangini.

• 1 bunch asparagus, tough ends snapped off, cut on a diagonal into 1-in. lengths, tips kept intact

• 1 tbsp. extra-virgin olive oil

• 1/4 tsp. fine sea salt, plus extra as needed

• 1/8 tsp. freshly ground black pepper, plus extra as needed

• 1/2 lb. sugar snap peas, stem ends removed, sliced crosswise on a diagonal into thirds

• 3 radishes, thinly sliced (preferably on a mandoline)

• Radish Vinaigrette (recipe follows)

• 1 avocado, pitted and diced

• 1/2 c. torn fresh basil leaves (or 1/4 c. finely sliced mint leaves)

• 1/2 c. (about 2 oz.) freshly shaved or crumbled ricotta salata or feta cheese, plus extra as needed

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Place asparagus in large bowl and toss with the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread asparagus on prepared baking sheet (reserve the bowl) and roast until golden and tender but still crisp, about 8 minutes.

Transfer warm asparagus back to bowl; add snap peas, green onions, three-quarters of the radishes, and half the vinaigrette. Toss to combine. Toss in the avocado, basil and cheese, and add more vinaigrette, salt and pepper to taste. Top with additional cheese and remaining radishes.

Makes about 1 cup.

Note: From "The Vegetable Butcher," by Cara Mangini.

• 2 tbsp. red wine vinegar

• 3 tbsp. extra-virgin olive oil

• 2 tsp. honey

• 1/2 tsp. Dijon mustard

• 1/4 tsp. fine sea salt, plus extra as needed

Directions