Asparagus Salad with Grapes, Goat Cheese, and Almonds

Ingredients

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

6 ounces grapes, thinly sliced (1 cup)

4 ounces goat cheese, crumbled (1 cup)

¾ cup almonds, toasted and chopped

Directions

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. Add asparagus tips and stalks, grapes, goat cheese, and almonds to pesto and toss to combine. Season with salt and pepper to taste. Serve.