This salsa is basically a spring vegetable version of a pico de gallo — lots of the freshest vegetables of the season brought together to add an extra punch of asparagus to my Asparagus Soup and Asparagus Omelet, or just use it as a great dip for tortilla chips!
Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week.