Preparation

• Slice the radishes paper thin (you will have a scant cup), and then put in a small bowl with enough cold water to cover.
• Bring 1 inch of water to a boil with 1 tsp. of salt in a medium skillet; add the asparagus and simmer until just crisp-tender, about 90 seconds. Immediately drain in a colander and run cold water over the asparagus to cool.
• In a small bowl, combine the clementine zest and juice, honey, vinegar, and a few pinches of salt.
• When ready to toss the salad, thinly slice the blanched asparagus on the diagonal, leaving the tips whole. Transfer to a large salad bowl with the lettuce and strawberries. Drizzle the oil over the salad and toss to coat. Drain the radishes and pat dry; add to the salad, drizzle with the clementine mixture, and toss gently. Season to taste with salt and pepper. Sprinkle with the chives and serve.