- 1 bunch asparagus, cleaned and ends trimmed
- 1 bunch red radishes, cleaned, trimmed, and halved
- 2 teaspoons white or yellow miso paste
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon rice vinegar or white wine vinegar
- Juice and zest of 1 lemon
- 1 tablespoon shallot, minced (or 1 tablespoon minced scallion or 1 teaspoon minced garlic)
- 2 tablespoons neutral oil (like grapeseed, avocado, or sunflower), plus 1 extra teaspoon for vegetables
- 1 tablespoon sesame oil (if you don’t have sesame oil, you can use the same neutral oil)
- Kosher salt and pepper to taste
- Sunflower seeds (or, swap in your favorite nut or seed that you have in your pantry such as almonds, walnuts, cashews, sesame seeds, or pumpkin seeds), lightly toasted
- Flaky sea salt to finish
- Preheat oven to 375 degrees.
- Toss asparagus and radishes, separately, with 1/2 teaspoon each of your neutral oil. Season with kosher salt and pepper. Place vegetables on cookie sheets or in baking dishes. Roast for 6-8 minutes so vegetables keep their color and still have a bit of a crisp texture.
- While vegetables are roasting, whisk together miso paste, mustard, honey, vinegar, lemon zest, lemon juice, and shallot. Slowly stream in oils while whisking, or if you have a blender or hand blender on-hand, blend in oil to emulsify. Season with kosher salt and pepper to taste.
- Over medium heat (no oil necessary), lightly toast your nut or seed of choice, shaking the pan often, until fragrant and warm, about 2-3 minutes.
- Place asparagus and radishes on a serving plate, drizzle with dressing, and top with toasted nuts/seeds. Garnish with flaky sea salt, serve, and enjoy!