Prep: 1. Trim woody ends from asparagus and cut into 1-inch pieces. 2. Slice radishes into thin rounds. 3. Thinly slice mint. Make: 1. Heat oil in a large pan over high heat. 2. Cook asparagus for 2-3 min., until tender but still crisp. 3. In a large bowl combine asparagus, radishes, 1 tablespoon olive oil, vinegar, and fresh mint. Season to taste with salt and pepper. Serve cold or at room temperature.
Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE