• Roasted Radish, Asparagus & Whipped Butter Toast


Chef Nettie prepared a perfect seasonal dish for opening day of the 2024 outdoor season using fresh asparagus, radishes and za’atar bread from Zeytoon Bread & Co. Check out the full recipe below!

Roasted Radish, Asparagus & Whipped Butter Toast

By Nettie Colón




Place the room temperature butter into the mixing bowl of the kitchen aid with the whip attachment.  Whip the butter until it has become lighter in color, fluffier and easy to spread.  Once whipped to your fluffy liking, remove the butter into a container with a good sealer lid. 

Process the radishes by trimming off the green tops (save them to add the toast if you would like).  Wash the radishes and set them aside. Cut them in ½ or into ¼ ‘s depending on their size. 

Process the asparagus trimming the bottom ends (1/2 inch from the bottom & discard).  Chopped into ½ inch pieces.  

Slice a couple of good thick sizes of the artisan bread.  I recommend a boule style loaf from any of our bakery vendors. We featured Zeytoon Bread & Co. because they are a new vendor this year and their Za’atar Sourdough bread, I could not resist! 


Heat sauté pan to medium high heat with 1 tablespoon of the oil and add the radishes.  Cook them until the skin starts to blister and get some roasted color – about 5 to 6 minutes.  Remove from the pan and place into a mixing bowl. 

In the same pan add just a bit of oil and quickly sauté the asparagus…about 2 to 3 minutes.  Remove the asparagus from the heat and add to the roasted radishes and mix well. 

Rub the slices of bread with the remaining oil and pan toast in the same pan that the radishes and the asparagus were cooked.  You want to lightly warm the bread and give it a bit of a crisp to it. 


Spread a good amount of the whipped butter on toasted bread, spoon a good amount of the radish asparagus mixture on top, and sprinkle a good amount of sea salt on it. 

Pro tip from Nettie: My favorite is to add a sunny side egg for breakfast. It is delicious!!! 

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