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Raw asparagus makes a lasting impression in this spring salad

Staff, America's Test Kitchen on

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

1. 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.

2. 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.

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