Asparagus Salad with Oranges, Feta, and Hazelnuts

Ingredience

Pesto

2 cups fresh mint leaves

¼ cup fresh basil leaves

¼ cup grated Pecorino Romano cheese

1 teaspoon grated lemon zest plus 2 teaspoons juice

1 garlic clove, minced

½ cup extra-virgin olive oil

Salad

2 pounds asparagus, trimmed

2 large oranges

4 ounces feta cheese, crumbled (1 cup)

¾ cup blanched hazelnuts, toasted and chopped

Pokyny

1. 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.

2. 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. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Add asparagus tips and stalks, orange segments, feta, and hazelnuts to pesto and toss to combine. Season with salt and pepper to taste. Serve.