Raw asparagus makes a lasting impression in this spring salad
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.
Asparagus Salad with Grapes, Goat Cheese and Almonds
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