Name: Charred Asparagus and Dates With Goat Cheese
Ingredients: 2 watermelon radishes or 3 red radishes, trimmed, thinly sliced; Zest and juice of 1 lemon; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 1 bunch asparagus (about 1 lb.), trimmed; 1 tsp. freshly ground black pepper; ¼ tsp. crushed red pepper flakes; 8 Medjool dates, pitted, halved lengthwise; 3 oz. fresh goat cheese; 2 Tbsp. coarsely chopped mint

Ingredients

2 watermelon radishes or 3 red radishes, trimmed, thinly sliced
Zest and juice of 1 lemon
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 bunch asparagus (about 1 lb.), trimmed
1 tsp. freshly ground black pepper
¼ tsp. crushed red pepper flakes
8 Medjool dates, pitted, halved lengthwise
3 oz. fresh goat cheese
2 Tbsp. coarsely chopped mint

Steps

Toss radishes, lemon zest and juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl; set aside.
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed, cook asparagus in a single layer, undisturbed, until slightly charred underneath, about 2 minutes. Shake pan to turn asparagus and cook, shaking pan occasionally, until asparagus is crisp-tender and charred in spots, about 4 minutes. Sprinkle with black pepper and red pepper flakes; season with salt. Transfer asparagus to a platter.
Wipe out skillet. Heat remaining 1 Tbsp. oil over medium. Cook dates, stirring occasionally, until charred in spots and beginning to stick to pan, about 3 minutes.
Scatter dates over asparagus, then crumble goat cheese over. Top with mint and reserved radishes, then drizzle with oil and any liquid from radish bowl.