准备

• 准备好一个蒸锅架和锅锅。用冰水装满一个大碗，并将其放在炉子附近。在盘子上排成一块双重厚度的纸巾，并将其放在冰水附近。分批工作，将大约三分之一的芦笋放在蒸锅架上，然后将架子放在水上，确保水在架子下方1英寸左右。用紧身的盖子盖住锅，然后将芦笋蒸至酥脆味，大约3分钟。用钳子立即将芦笋转移到冰水碗中。让冷却几分钟，然后将芦笋转移到毛巾衬里的盘子中，并干燥。重复其余的芦笋，将它们蒸并冷却两批。
• Using a sharp paring knife, slice each asparagus spear in half lengthwise, or in thirds if the spears are particularly thick. Set aside.
• Pit the olives by crushing them with the side of a chef’s knife or other hard, flat object. Work the pits out with your fingers and discard. Place the olives back into the olive juice (to keep their bright green color) and refrigerate until needed.
• 将芦笋放入碗中，然后用足够的橄榄油折腾，不留在碗底部的水坑。淋上醋，撒上盐和胡椒粉调味，然后再次轻轻折腾。将芦笋放在盘子上或在各个沙拉板之间分开。
• Using a mandoline set on the narrowest setting, shave the radishes into rounds and place in a bowl. Toss the radish slices with just enough olive oil to coat, add a splash of vinegar, and then season with salt and pepper and toss again. Spread the radish slices across the center of the plated asparagus. Drain the olives and scatter them around the platter or plates. Using a vegetable peeler, shave thin slices of the cheese over the top. Garnish with pepper and serve immediately.

  

Make Ahead Tips

The asparagus can be steamed and sliced up to 4 hours ahead. Cover and refrigerate.

The olives can be crushed and pitted up to 4 hours ahead.