Asparagus & Radish Salad With Spring Herb Dressing

• 3 pounds asparagus, blanched, trimmed and cut into 1 inch pieces
• 1 bunch radishes, thinly sliced
• 1 cup sour cream
• 1/2 cup fresh buttermilk
• 2 tablespoons mayoniasse
• 2 tablespoons extra virgin olive oil
• 1 lemon, zested and juiced
• 1 splash white wine vinegar
• 1/2 cup fresh dill, chopped
• 4 scallions, white and green part, chopped
• 1/4 cup Italian parsley, chopped
• salt to taste
• 1 pinch fresh black pepper

1. Combine all the dressing ingredients in a blender and puree until well incorporated.
2. Toss asparagus and radishes with enough dressing to coat, about 1 cup and season with salt and pepper.
3. Keep salad well chilled until ready to serve.
4. Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies.

radishes, sour cream, fresh buttermilk, mayoniasse, extra virgin olive oil, lemon, white wine vinegar, fresh dill, scallions, italian parsley, salt, fresh black pepper

Taken from food52.com/recipes/3990-asparagus-radish-salad-with-spring-herb-dressing (may not work)