Charred Spring Vegetables with Creamy Scallion Dressing
Fresh spring veggies are even more flavorful when charred with a cool, creamy dressing.
Makes: 4 servings; 1 ½ cups dressing
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Vivian Howard
Featured In: North Carolina Field & Family
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Vivian Howard
Featured In: North Carolina Field & Family
Ingredients
- 1 bunch asparagus, tough ends trimmed
- 1 bunch scallions, greens and whites separated
- 5 radishes, halved lengthwise
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon salt
- Hushpuppy Croutons, if desired
Creamy Scallion Dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ¼ cup buttermilk
- ¼ cup scallions, minced, green part only
- ½ cup Parmigiano-Reggiano cheese, grated on a microplane
- 20 turns black pepper
- zest of 1 lemon
- 2 teaspoons lemon juice
- ½ teaspoon salt
Instructions
- For the dressing: Whisk everything together in a medium bowl and let it marry for at least 30 minutes before serving. Dressing will keep up to 1 week sealed in the refrigerator.
- For the vegetables: Heat a 10- or 12-inch cast iron skillet over high heat.
- Toss the scallions, asparagus and radishes with oil, and position them in a single layer in the skillet. Char the asparagus and radishes hard on one side, and take them out of the pan. Continue charring the scallions so that they’re browned on two sides.
- Toss all the vegetables with salt and lemon juice, and let them cool in a single layer, ideally on a rack, before serving.
Serve the vegetables with the dressing drizzled on top. Finish this recipe with as many Hushpuppy Croutons as you’d like.
Tips & Notes
Not crowding your vegetables while they cool will prevent them from further steaming one another.
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