- 1 bunch asparagus
- 2 Carrots
- 2 cloves garlic
- 1/2 cup sour cream
- 1/3 cup olive oil
- 3 – 4 tablespoons lemon juice
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
- Ground black pepper
- ½ English cucumber, thinly sliced
- 3 radishes, very thinly sliced
Using a vegetable peeler, shave thin slices from the spears. Place slices in a medium bowl of ice water; set aside. Peel the carrots, radishes and cucumbers in the same manner, slices and set aside.
Make garlic paste, on a cutting board finely chop the garlic. Sprinkle with coarse salt. Holding a large flat chef’s knife mash and rub the salt into the garlic.
For dressing, in a large bowl whisk together the garlic paste, sour cream, olive oil, and lemon juice. Stir in parsley and chives. Season to taste with black pepper.
Drain asparagus shavings and pat dry. In a bowl toss together carrot shavings, asparagus shavings and tips, cucumber slices, and radish slices. Drizzle with dressing. Serve immediately.