Radish is the comeback kid of the culinary world.

They were very popular in the 1970’s and 80’s, then fell out of fashion for a few decades. Though recently I’ve discovered there is hardly a trendy food magazine or modern salad that doesn’t feature thin slices of this colourful ingredient.

Radish is a peppery flavoured root vegetable, closely related to the mustard plant.

Due to its spicy flavour profile, radish isn’t everyone’s cup of tea. I find that people either love or loathe them.

Personally, I’ve always been a big fan, and feel there is nothing more satisfying than growing your own, then eating them fresh from the garden.

They can be found in a variety of colours – usually red, white or black.

Radish also varies in shape, from a familiar small bulbous form to the more exotic elongated-shape found in Asia, such as Daikon.

The immature leaves of some radish varieties can also be eaten in salads.

Asparagus and radish salad with poached egg

• 12 asparagus spears
• 20g red cherry radish, finely sliced
• 30g rocket lettuce
• 20g roasted capsicum, strips
• 2 eggs, poached
• 2 tbsp parmesan cheese, grated
• 4 tbsp extra virgin olive oil
• 1 tbsp vinegar
• salt & pepper, to taste

1. In a frypan, Sautee asparagus spears in olive oil.
2. Place asparagus, radish, rocket and capsicum in a bowl and dress with olive oil, vinegar , salt and pepper..
3. Place salad on a plate, top with warm poached egg.
4. Sprinkle on some grated parmesan cheese and serve immediately.

Serves 2.