My son, who is in charge of our family’s Easter dinner this Sunday, has called me three times the past week to discuss the menu. He has dismissed ham (last year’s centerpiece) as well as lamb (our main the year before), and was contemplating grilled salmon a few days ago. Today he announced that pasta with lobster and fresh peas in a cream sauce would anchor the meal. Whether this latest remains the plat du jour or not is anybody’s guess. What is certain is a side dish that I plan to bring of roasted asparagus and radishes scented with a light Asian-style sauce.

Several years ago at a summer dinner, I tasted roasted radishes for the first time when friends served them as a side to grilled fish. The radishes had lost their peppery quality, and tasted more like petit turnips. Scented with sesame oil, they made a unique and delicious vegetable garnish. When I decided to roast asparagus for Easter, I remembered those radishes and decided to pair them with the green spears. Continue reading →