First step, is the garlic confit. Garlic confit is one of those amazing creations that makes your entire house smell like heaven and adds a fantastic touch to almost any dish.
Nick uses the garlic confit recipe from Modernist Cuisine, and has tried both the sous vide and pressure cooker methods. He prefers the pressure cooker version simply because it takes two hours instead of seven! It’s extremely simple, just take olive oil, garlic cloves, rosemary, and thyme, and place mason jars in the pressure cooker, filled with water halfway up the sides of the jars.
While the garlic confit is cooking, it is time to prep the asparagus. Using fresh asparagus (ours came from our local farmers’ market), slice (using a mandolin) on the finest level (basically, as thin as possible). Make sure to use a cut resistant glove!
After it is sliced, place the asparagus in an ice bath until the edges start to curl.
To make the pickled radishes, compress the sliced radishes in a chamber vacuum sealer with a vinegar (red wine and apple cider) and salt mixture.
Finally, the dressing. He combined 2 T garlic confit (cooled) with 4 T red wine vinegar, a pinch of salt, and 6 T of olive oil (for 6 small salads).
Toss with the radishes and asparagus, plate, garnish with freshly ground pepper, and serve.