Fresh seared Asparagus topped with a delicious flavour-packed Radish top chimichurri and topped with crispy seeds. This Asparagus dish is quick and easy and makes a great Spring side dish to accompany your meals. Add fresh in-season herbs and greens to adapt to suit. This Chimichurri green sauce is one of my favourites and is packed with flavour! Asparagus is ready in Spring and is the perfect balance between a light yet hearty side dish. Top with radish flowers for a pop of spring colour!
Why You’ll Love This Recipe
Spring is all about fresh greens and easy meals, and this recipe ticks all the boxes. Asparagus is one of the first vegetables to pop up after winter and is always a sign that the garden is waking up. Cooking it simply—seared, grilled, or pan-fried—lets its natural flavour shine.
Pairing it with a chimichurri made from radish tops makes this dish both flavourful and low-waste. Radish greens are often overlooked, but they’re peppery, nutrient-rich, and perfect for green sauces like this.
Low-Waste, High-Flavour
This chimichurri can be adapted with whatever fresh herbs or leafy greens you have on hand—think parsley, coriander, lemon balm, or even carrot tops. A handful of toasted seeds (like sunflower or pepitas) adds texture, while soft, chewy dates bring a lovely balance of sweetness.
For a final flourish, top with delicate radish flowers or other edible blooms from your garden to highlight the beauty of spring produce.
Asparagus with Radish Top Chimichurri, toasted Seeds and Dates
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Light, fresh, and packed full of flavour, this grilled Asparagus is the ultimate Spring side dish. Topped with crispy seeds, chilli, and dates for a sweet and spicy punch.
Ingredients
1 large bunch of Asparagus
1 red chilli
2 TSP seeds (sunflower and/or pumpkin)
1 tsp lemon zest
1 tsp Olive Oil
2 Pitted Dates
Radish top Chimichurri
1 cup greens (Medium - young leaves Radish leaves and Parsley)*
1 1/2 TBSP lemon juice
1 TBSP Red Wine Vinegar
1/4 cup Olive Oil
1 tsp Sugar
2-3 Garlic Cloves
Sea salt flakes to season
Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
Rinse Asparagus, hold the bottom, and bend to snap. The spears will snap at the freshest part. Add oil to a grill or fry pan and cook Asparagus until lightly charred, bright green, and still a little crunchy.
Add Greens (Radish tops and Parsley), Lemon juice, Vinegar, Sugar, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt or sugar if needed.
Remove Asparagus from the pan when cooked and add in the seeds and sliced dates (optional for those that like a bit of sweetness). Lightly toast until slightly golden.
Add Asparagus to a plate and drizzle over the green sauce. Garnish with toasted seeds, sliced red chilli, lemon zest, and edible flowers (I used Radish and cornflowers)
Notes
Swap Parsley or Radish tops for Fennel fronds, Carrot tops, Corriander, or a mix.
A Celebration of Spring on a Plate
This dish is proof that you don’t need fancy ingredients to create something beautiful and delicious. It’s quick to throw together, makes use of food scraps that might otherwise be tossed, and looks stunning on the plate. Perfect for a shared meal, a garden lunch, or a seasonal celebration.
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This Radish and Apple Relish is a delicious addition to any garden platter. Served with crackers and a slice of cheese this relish is sure to impress! Radish are easy to grow and you can plant them in between your other vegetables.
Radish and Apple Relish
Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 1 hour30 minutes
Total Time: 1 hour40 minutes
Vibrant and delicious radish relish to add flavour to a platter or BBQ meal.
Ingredients
1 Apple (1 cup diced)
1 Red Onion (1 cup diced)
8 Radish (2 cups diced)
1/2 Cup Apple Cider Vinegar*
1/2 Cup White Vinegar*
1/4 Cup raw Sugar
1TBS Coconut Sugar
1 tsp Salt
1 pinch dried Chilli Flakes
1 crushed Clove Garlic
1 1/2 TBSP Mustard Seeds
Instructions
Wash Radish and remove the greens
Place the radish, apple, and onion into a food processor to cut into small pieces or finely dice using a knife.
Add the cut vegetables to a saucepan with the vinegar, salt, sugar, chill flakes, and crushed garlic.
Simmer until cooked and liquid has reduced (1.5 hours).
Sterilize a jar using boiling water or in an oven at 120 degrees for 15 minutes. place the hot relish mix into the hot jar. Secure the lid and allow to come to room temperature before placing it in the fridge.
Notes
*Use 5% vinegar for the correct level of acidity. You can use both White and Apple Cider as per the recipe or swap to just use the one type if you prefer.
Delicious Roast Radish and Carrot Salad with Radish Top Chimichurri dressing for a low waste recipe to get the most your of your harvest. Roast Radish is just something else! They are sweet, juicy, and delicious additions to a roast veggie salad. Radish are a quick crop to grow and can fill up gaps in your garden beds to get maximum production out of each space. There are so many delicious ways to use Radish and this salad is a wholesome and easy way to eat Garden to Plate.
Roast Radish and Carrot Salad
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Wholesome and delicious roast veggie salad using root to tip.
Ingredients
8-10 Radish
6-8 Fresh Baby Carrots
3 cups chopped Greens (combination of what is available) Spinach, Kale, Sweet Potato Leaves, Chard
Olive oil to drizzle
Salt Flakes or Seas Salt
Chilli Flakes or fresh Red Chilli
Chimichurri Dressing - See Recipe card below
Instructions
Wash the radish and carrots and remove the tops. Set aside for the Chimichurri Sauce.
Cut the larger carrots in half-length ways. The small or thinner ones can remain whole. So that all the carrots are of a similar thickness.
Cut the larger Radish in half and leave any small ones whole so that they are all roughly the same thickness. Optional - add scores with a knife 1/3 the way through the radish. This allows for the dressing to soak in later.
Add the Carrots and Radish to a roasting dish, drizzle in olive oil, sprinkle with salt, and cook for 35mins or until slightly brown. I like my roast veggies a little crisp still. Cook for 45 minutes if you want softer roast veggies.
Whilst the veggies are roasting prepare the Chimichurri Green Sauce - Recipe card below. Use the Radish and carrot tops in place of parsley.
Remove the roast veggies from the oven whilst you prepare the rest of the salad.
In a large saucepan add 1/4 cup water and 3 cups of chopped greens. You can also use any leftover radish and carrot tops not needed in the dressing as part of your greens. Toss and allow to wilt then remove from the heat. Drain and add to a serving bowl. Drizzle over 2-3 TBSP of the green sauce liquid and toss to mix through the greens.
Add the Radish and carrots on top of the greens. Spoon and drizzle over the remainder of the green sauce.
Add fresh red chilli or chilli flakes, salt and edible flowers to garnish and serve.
Notes
Edible flowers I used - Sweet violets, fennel flowers, dried purple and blue cornflowers.
Chimichurri Dressing using Radish Tops
This recipe below can be adapted to make using the leftover radish and carrot tops. Swap out the parsley and fennel fronds or use a mix of both.
Chimichurri Dressing
Prep Time: 10 minutes
Total Time: 10 minutes
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Ingredients
1 cup Parsley*
1 1/2 TBSP lemon juice
1 TBSP Red Wine Vinegar
1/4 cup Olive Oil
1/2 cup Fennel Fronds*
1 tsp Sugar
2-3 Garlic Cloves
Sea salt flakes to season
Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.
Notes
* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.
There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.
Chimichurri dressing is a delicious and fresh condiment to serve on so many of your homegrown meals. I adapt this sauce regularly using different herbs or greens such as Radish or Carrot tops! Drizzle this dressing over your roasted Radish or veggies for a zero-waste meal. See notes for some of the swaps I often use. This sauce is so fresh and zingy which is great to serve over foods that are rich or creamy to give them a fresh kick!
Chimichurri Dressing
Prep Time: 10 minutes
Total Time: 10 minutes
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Ingredients
1 cup Parsley*
1 1/2 TBSP lemon juice
1 TBSP Red Wine Vinegar
1/4 cup Olive Oil
1/2 cup Fennel Fronds*
1 tsp Sugar
2-3 Garlic Cloves
Sea salt flakes to season
Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.
Notes
* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.
There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.
Radish (Raphanus sativus) are my favourite “filler” plants because they grow quickly and don’t take up much space. Radish are great for filling in the gaps between other plants or sowing alongside them as they will be ready to harvest well before your other vegetables need the space. The whole plant can be eaten root to shoot making it an excellent source of food.
Radish is easy to grow and can be grown for most of the year if given the right environment.
‘Black Spanish Long‘ – Black skin with contrasting white flesh. Fun to grow for something different.Strong flavour. Great fresh or roasted. Harvest 22-60 days.
‘Diakon‘ – Large white radish. Mild flavour. Great for pickling and fermenting. 60cm long. Harvest 30-60 days.
How to Grow Radish
During Spring and Summer find a sunny spot with periods of shade so the Radish doesn’t get too hot and go to flower. In the cooler months of autumn and winter plant your radish in a full sun position. Radish and root vegetables tend to do best when sown directly into the garden. Prepare your soil by adding in compost or composted manure. Free draining soil that is not compact will allow the roots to grow. Wet down the soil first and place your radish seeds 3-4cm apart. Sprinkle with a thin layer of soil just enough to cover the seeds. Water again with a light sprinkle. Keep the soil moist and the seeds should pop up within the first few days.
Radish can also be grown in pots or containers.
I like to plant a few seeds around other vegetables such as cabbage, broccoli etc. The radish will be ready to eat before the other plants have grown big enough to shade them out or need the space. This can help you maximise the space you have to produce food.
When to Plant Radish
All Year round in most locations. In some cold climates, they may not grow in the winter. When growing in summer provide some shade or plant between other plants to offer protection from the midday heat.
Care/ Maintenance
Small radish seedlings can be a delicious snack for your garden pests. Check them regularly when they are young. Radish will benefit from some liquid feed or natural fertilizer such as seaweed solution about two weeks into their growth cycle. Be careful not to get it on the leaves as this can burn the delicate growth.
Pests / Disease
Young Radish will be vulnerable to pests such as slugs, snails, slaters and aphids. Check your seedlings regularly.
How/ When to Harvest
Radish are best picked when they are young or just ready. Leaving radish too long will result in a fibrous texture. After about 4 weeks the roots will start to rise out of the soil and you can harvest the larger ones first. If the bulbs start to split harvest them straight away. Radish will split when they get an excess of water. So it can be a good idea to harvest your radish before big rains.
Reproducing
The best way to reproduce radish is to save the seeds. Let some of your best-looking radishes go to flower and then small seed pods will appear. Let them go until they are starting to go brown and hard. Then harvest the pods and let them dry. The seeds will be inside the pods. Split them open and shake out the tiny seeds into a brown paper bag. Save these somewhere dry and cool to replant.
Cooking and Using Radish
Radish tends to be underutilised in the kitchen. They are great fresh in a salad but there are so many other delicious ways to use your radish harvests.