Asparagus Salad with Radishes, Pecorino Romano, and Croutons

Name: Asparagus Salad with Radishes, Pecorino Romano, and Croutons
Ingredients: 2 tablespoons, unsalted butter; 1 tablespoon, extra-virgin olive oil; 2 slices, hearty white sandwich bread, crusts discarded, cut into 1/2-inch cubes (1 1/3 cups); , Salt and pepper; 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; 2 pounds, asparagus, trimmed; 5 , radishes, trimmed and sliced thin; 2 ounces, Pecorino Romano cheese, shaved (3/4 cup); , Salt and pepper

Side Dishes
Cheese
Vegetables
Salads
Easter

By Morgan Bolling ･ Appears in Cook's Country April/May 2016

Raw asparagus? It may sound strange, but it makes a memorable salad.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4 to 6

TIME 40 minutes

Asparagus Salad with Radishes, Pecorino Romano, and Croutons

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

Why This Recipe Works

This is a members' feature.