IMPRESSION IN THIS SPRING SALAD

By America’s Test Kitchen

ASPARAGUS SALAD WITH GRAPES, GOAT CHEESE AND ALMONDS

Serves 4 to 6

Note: 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 1/2-inch thick.

For the pesto:

2 cups fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup grated Pecorino Romano cheese

1 teaspoon grated lemon zest plus 2 teaspoons juice

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.