With the change of seasons, it’s time for a fresh approach to your lunch/dinner prep. This vibrant salad features raw asparagus, rather than a roasted version, and an herb-based dressing.
Round out the meal with thinly sliced pears and toasted almonds for crunch, grapes for a touch of sweetness, and goat cheese for a bit of tang.
Serves 4 to 6
Note: 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 1/2-inch thick.
For the Pesto
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
For the Salad:
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
Directions
- FOR THE PESTO: Process mint, basil, Pecorino, lemon zest and juice, garlic, and 3/4 teaspoon salt in a food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer to a 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, grapes, goat cheese, and almonds to pesto and toss to combine. Season with salt and pepper to taste. Serve.