Recipe By Morgan Bolling
Published on September 4, 2024
Raw asparagus? It may sound strange, but it makes a memorable salad.
Time
40 minYield
Serves 4 to 6Why This Recipe Works
Instead of roasting our asparagus, we took a much different approach and made a fresh, vibrant salad with raw asparagus. Slicing the spears thin was key to keeping them crunchy, not woody. An herb-based dressing complemented the freshness of the asparagus. Spicy radishes, salty Pecorino Romano, and crunchy croutons were the finishing touches.
Ingredients
Croutons
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 slices hearty white sandwich bread, crusts discarded, cut into ½-inch cubes (1 ⅓ cups)
Salt and pepper
Pesto
2 cups fresh mint leaves
¼ cup fresh basil leaves
¼ cup grated Pecorino Romano cheese
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 garlic clove, minced
Salt and pepper
½ cup extra-virgin olive oil
Salad
2 pounds asparagus, trimmed
5 radishes, trimmed and sliced thin
2 ounces Pecorino Romano cheese, shaved (¾ cup)
Salt and pepper
Instructions
Cook along with these step-by-step instructions
- Heat butter and oil in 12-inch nonstick skillet over medium heat until butter is melted. Add bread cubes and ⅛ teaspoon salt and cook, stirring frequently, until golden brown, 7 to 10 minutes. Transfer croutons to paper towel–lined plate. Season with salt and pepper to taste.
- Process mint, basil, Pecorino, lemon zest and juice, garlic, and 3/4 teaspoon salt in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer to large bowl. Stir in oil until combined and season with salt and pepper to taste.Recipe TipParmesan can be substituted for the Pecorino Romano. Grate the cheese for the pesto with a rasp-style grater or use the small holes of a box grater; shave the cheese for the salad with a vegetable peeler.
- Cut asparagus tips from stalks into 3/4-inch-long pieces. Slice asparagus stalks 1/8 inch thick on bias into approximate 2-inch lengths. Add asparagus tips and stalks, radishes, and Pecorino to pesto and toss to combine. Season with salt and pepper to taste. Transfer salad to platter and top with croutons. Serve.Recipe TipFor easier slicing, select large asparagus spears, about ½ inch thick.
Croutons
Pesto
Salad
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