1 bunch of asparagus
1 English (seedless) cucumber, cut into half moons
8 large radishes, cut into thin rounds
1 lemon, juiced
Extra virgin olive oil (EVOO), for drizzling
In a skillet with a cover, bring 1 inch of water to a boil. Once boiling, add a generous amount of salt to the skillet.
To trim the asparagus, hold a spear with both hands near the end and bend it to snap off the tough end. Use that as a guide as to where to cut the remaining spears.
Simmer the asparagus spears for 3-5 minutes, until just tender. Drain the asparagus and run under cold water. Cut into one-inch pieces on an angle.
Place asparagus in a serving bowl with the cucumber and radishes. Squeeze lemon juice over the salad, drizzle with EVOO and season with salt and freshly ground black pepper.