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Asparagus, Celeriac, and Jicama Slaw

Briefly blanched green spears contribute to the crisp texture and fresh flavor of this crunchy asparagus slaw, which also includes sweet, nutty jicama, celeriac, and sharp radishes.

  • Servings: 4

Source: Martha Stewart Living, April 1999


  • 1 pound thin asparagus
  • Salt and freshly ground pepper
  • 1 lemon
  • 1 1/2 tablespoons mayonnaise
  • 2 teaspoons heavy cream
  • 1/4 small celeriac (about 8 ounces), peeled and cut into matchsticks
  • 1/4 small jicama (about 8 ounces), peeled and cut into matchsticks
  • 2 large radishes, cut into matchsticks
  • 1/2 bunch chives, cut into 2-inch lengths
  • 1 tablespoon thyme leaves, plus sprigs for garnish


  1. Snap off and discard tough ends of asparagus. Bring a large saute pan of salted water to a boil; prepare an ice bath. Blanch asparagus just until bright green, about 30 seconds. Immediately transfer to ice bath. Drain, and slice spears in half lengthwise.

  2. Grate 1 teaspoon zest, and transfer to a bowl. Squeeze 2 teaspoons juice, and add to bowl. Add mayonnaise, heavy cream, and 2 teaspoons water; season with salt and pepper. Whisk until combined; set the dressing aside.

  3. Place asparagus, celeriac, jicama, and radishes in a bowl; toss. Add dressing, chives, and thyme; toss. Garnish with thyme sprigs.

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