Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds

• 1/2 cup pumpkin seeds
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 1 pound thick asparagus
• 4 radishes
• 1 tablespoon dill, roughly chopped
• 1 tablespoon parsley, roughly chopped
• 1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available)
• 1/2 pound pea tendrils (if available)
• Juice of one lemon
• Salt
• Pepper

1. Preheat oven to 375 degrees.
2. In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
3. Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown.
4. Set aside to cool.
5. Peel asparagus from just below the top of the stalk, creating long strips.
6. Place the asparagus into a large bowl.
7. Set aside the tops of the asparagus for garnish.
8. Remove the stems and roots from the radishes.
9. Slice into thin circles with a knife or mandoline.
10. Place in the large bowl with the asparagus.
11. To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, 1/4 cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste.
12. Toss.
13. Garnish with the reserved asparagus tops and chive flowers, and serve.

pumpkin seeds, extra virgin olive oil, asparagus, radishes, dill, parsley, chives, lemon, salt, pepper

Taken from cooking.nytimes.com/recipes/1015302 (may not work)