It’s an unlikely scenario—early season vegetables cooked at a low simmer to amplify their fresh flavors—but it works.
If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.
Combine all ingredients in a cocktail shaker filled with clean ice (and a few mint leaves if you have them). Shake well for 10 seconds or longer. Strain through a fine mesh strainer. Garnish with crushed pink peppercorns or a mint leaf.
Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs come together in this pasta that sings of spring.