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