I simply love the colors of spring!

After a long awaited change of season and so much snow and cold, the culinary curve of colorful crop has arrived.

Watermelon radishes ~

Not quite a radish in the traditional sense, and definitely not a watermelon, this highly unique and incredibly vibrant globular root deserves a stage of its own.  After all, it’s HOT PINK!!

An exterior flesh of marbled green, closeting circular striations of pink and magenta impart an incredibly delicate and fresh flavor, as well as the reference to the watermelon in the likewise appearance.

The watermelon radish is nothing new to me, with a self-introduction just over a year ago.

Such a rare treat, though, each moment I see this gorgeous globe staring back at me and even singing my name in the produce aisle, I am compelled to make the purchase.

Roasted Watermelon Radishes and Spring Asparagus

Serves 2

3 large watermelon radishes, washed and thinly sliced
1 large bunch asparagus, washed and divided into thirds
2 Tbs. Tropical Traditions Gold Label Virgin Coconut Oil
2 tsp. Himalayan sea salt
1/4 tsp. freshly ground pepper

Preheat oven to 400 degrees.  Toss all ingredients together and cover tightly with foil.  Roasted 30 minutes.  Remove foil “lid,” stir and increase oven temp to 500 degrees.  Roast an additional 10 minutes (watching closely) to create crispy edges.

Pink perfection.