These familiar round, red radishes belong to the Red Globe variety. They should be plump, firm, smooth, and free of cracks and blemishes. Smaller radishes are usually sweeter; larger ones can be sharper and more peppery.
This dish is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather than boiling retains their vitamin C and B6 content.
This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook.
Special thanks to Laurie Smith for providing this lovely photograph.