Directions

1. Preheat the oven to 450 F. Line a baking sheet with parchment paper.
2. Make the dressing. In a medium bowl whisk together the lemon juice, zest, oregano, garlic, mustard, salt and pepper. Once combined, continue to whisk and add the olive oil until fully emulsified. Set aside.
3. Toss the halved or quartered radishes with olive oil and add some salt and pepper.
4. Place the radishes on the baking sheet and roast in the oven for approximately 12 minutes until they are soft but with a bit of crunch. Remove from oven and let cool.
5. Fill a large pot with water and place over high heat to bring water to a boil. On the side, fill a large bowl with cold water and ice.
6. Place the asparagus in the boiling water for approximately 2 minutes (until bright green) and transfer to the cold water bowl to chill for 2-3 minutes.
7. Remove the asparagus and pat dry. Cut the asparagus on the bias into 2-inch pieces.
8. In a large bowl, toss the roasted radishes, asparagus, sliced radishes, garbanzo beans, pine nuts, capers, parsley and Parmesan.
9. Lightly drizzle the salad with the lemon dressing and toss, adding more dressing until the salad is coated.
10. Season to taste with more salt and pepper, if desired.