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Remove scales from asparagus spears. Using a vegetable peeler, peel thin “ribbons” from the spears. Place ribbons in a medium bowl of ice water; set aside.
Meanwhile, on a cutting board, finely chop the garlic. Sprinkle with coarse salt. Holding a large flat chef's knife at a slight angle, blade almost parallel to the cutting board, mash and rub the salt into the garlic.
In a large bowl, whisk together the garlic paste, sour cream, oil and lemon juice. Stir in parsley and chives. If desired, thin with milk. Season to taste with black pepper.
Drain asparagus ribbons and pat dry (or spin in a salad spinner). On a platter, arrange lettuce, asparagus ribbons and tips, cucumber slices and radish slices. Drizzle with dressing. Serve immediately.