Asparagus Salad with Radishes, Pecorino Romano, and Croutons

Ingredience

Croutons

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

2 slices hearty white sandwich bread, crusts removed, cut into ½-inch cubes (1⅓ cups)

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

5 radishes, trimmed and sliced thin

2 ounces Pecorino Romano cheese, shaved (¾ cup)

Pokyny

1. For the Croutons Heat butter and oil in 12-inch nonstick skillet over medium heat until butter is melted. Add bread cubes and ⅛ teaspoon salt and cook, stirring frequently, until golden brown, 7 to 10 minutes. Transfer croutons to paper towel–lined plate. Season with salt and pepper to taste.

2. 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.

3. 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. Add asparagus tips and stalks, radishes, and Pecorino to pesto and toss to combine. Season with salt and pepper to taste. Transfer salad to platter and top with croutons. Serve.

Poznámky

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 ½ inch thick.

WHY THIS RECIPE WORKS Eating raw asparagus may sound strange, but it makes a memorable salad. Slicing the spears thin was key to keeping the asparagus crunchy, not woody. An herb-based pesto dressing complemented the freshness of the asparagus by bringing in flavors of basil, mint, salty Pecorino Romano, zesty lemon, and zingy garlic. Spicy radishes, shaved pieces of Pecorino, and crunchy homemade croutons provided the finishing touches to this vibrant salad.