Recipes for the season: Asparagus Salad » Bucks County Taste

Name: Recipes for the season: Asparagus Salad » Bucks County Taste
Ingredients: 2 Tbsp unsalted butter; 1 Tbsp extra-virgin olive oil; 2 slices hearty white sandwich bread, crusts discarded, cut into ½” cubes (about 1 1/3 cups); Salt and pepper; 2 cups fresh mint; ¼ cup fresh basil; ¼ cup grated Pecorino Romano cheese; 1 tsp grated lemon zest; 2 tsp lemon juice; 1 garlic clove, minced; ½ cup extra-virgin olive oil; 2 pounds asparagus, trimmed (spears about ½” thick work best); 5 radishes, trimmed and sliced thin; 2 oz Pecorino Romano cheese, shaved (about ¾ cup)

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One way to prepare asparagus that doesn't quite get the press that it should: raw! Crunchy and tender, it's a great base for a fresh spring salad.

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Ingredients

2 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
2 slices hearty white sandwich bread, crusts discarded, cut into ½” cubes (about 1 1/3 cups)
Salt and pepper
2 cups fresh mint
¼ cup fresh basil
¼ cup grated Pecorino Romano cheese
1 tsp grated lemon zest
2 tsp lemon juice
1 garlic clove, minced
½ cup extra-virgin olive oil
2 pounds asparagus, trimmed (spears about ½” thick work best)
5 radishes, trimmed and sliced thin
2 oz Pecorino Romano cheese, shaved (about ¾ cup)