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How to make it

  • Make vinaigrette: Place 4 first ingredients in bowl then slowly whisk in oil. Season to taste.
  • Bring a pot of salted water to a boil and blanch the asparagus and sugar snap peas. Quickly drain and transfer to an ice bath. Remove, pat dry and place in serving bowl along with radishes. Lightly drizzle with vinaigrette and chill for at least an hour.

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