Name: Asparagus Salad with Radishes, Pecorino Romano, and Croutons
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 2 slices hearty white sandwich bread , crusts discarded, cut into 1/2-inch cubes (1 1/3 cups); Salt and pepper; 2 cups fresh mint leaves; 1/4 cup fresh basil leaves; 1/4 cup grated Pecorino Romano cheese; 1 teaspoon grated lemon zest plus 2 teaspoons juice; 1 garlic clove , minced; Salt and pepper; 1/2 cup extra-virgin olive oil; 2 pounds asparagus , trimmed; 5 radishes , trimmed and sliced thin; 2 ounces Pecorino Romano cheese, shaved (3/4 cup); Salt and pepper

Asparagus Salad with Radishes, Pecorino Romano, and Croutons

By Morgan Bolling

Published on March 1, 2016

Time

40 minutes

Yield

Serves 4 to 6

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 juice1 garlic clove, mincedSalt and pepper ½ cup extra-virgin olive oil

Salad

2 pounds asparagus, trimmed5 radishes, trimmed and sliced thin2 ounces Pecorino Romano cheese, shaved (¾ cup)Salt and pepper

Before You Begin

Parmesan 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. For easier slicing, select large asparagus spears, about ½ inch thick.

Instructions

for the croutons

Heat butter and oil in 12-inch nonstick skillet over medium heat until butter is melted. Add bread cubes and 1/8 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.

for the pesto

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.

for the salad

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.