Name: Asparagus Salad with Grapes, Goat Cheese, and Almonds
Total time: 30 min
Ingredients: 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; 6 ounces grapes , thinly sliced (1 cup); 4 ounces goat cheese , crumbled (1 cup); 3/4 cup almonds , toasted and chopped; Salt and pepper

Why 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. Sweet grapes, tangy goat cheese, and toasted almonds were the finishing touches.

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 pesto

Process mint, basil, Pecorino, lemon zest and juice, garlic, and ¾ 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 ¾-inch-long pieces. Slice asparagus stalks ⅛ inch thick on bias into approximate 2-inch lengths. Add asparagus tips and stalks, grapes, goat cheese, and almonds to pesto and toss to combine. Season with salt and pepper to taste. Serve.