Raw asparagus makes a lasting impression in this spring salad
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.
(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids — offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.)
©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.
