1 bunch green asparagus, trimmed and peeled
1 bunch white asparagus, trimmed and peeled
1 cup French radishes, sliced lengthwise
¼ cup minced chives
½ cup walnut halves
1 large shallot, sliced thin
3 T olive oil
2 tsp balsamic vinegar
Sea salt and freshly ground black pepper
Cook the sliced shallots in a small skillet with ½ T of olive oil until golden brown and remove from the pan. Wipe out the pan and put back on heat, add the walnuts and toast until slightly brown. Stir shallots and walnuts together and set aside.
Prepare a large bowl with ice and water and set aside. Bring a large pot of salted water to a boil. Add the white asparagus and cook for about 3 -4 minutes before adding the green asparagus. Depending on the thickness of asparagus gently cook for 4-8 minutes, until just tender. Transfer asparagus to ice water, when cool remove from water and drain.
In a medium bowl whisk together 2 T olive oil, 2 tsp balsamic vinegar, sea salt and freshly ground pepper to taste. Mix in French radishes and chives.
Arrange asparagus on a platter and drizzle with remaining 1 T olive oil. Add shallot walnut mixture and radish chive salad to platter. Season to taste with sea salt and freshly ground black pepper.
Serve with a Cotes de Provence Rose.