Try This Unique, No-Cook Way to Serve Asparagus | America’s Test Kitchen
Raw asparagus? It may sound strange, but as Test Cook Lawman Johnson shows host Julia Collin Davison, it makes a memorable salad.
Asparagus Salad with Radishes, Pecorino Romano, and Croutons:
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I’m curious, how does adding the oil by hand counteract the bitterness?
Hey, guys! eggs are so expensive these days. How about some eggless dessert recipes?
If you're sautéing the bread you might as well Sauté the asparagus
The radishes would go faster if you cut them in half first. Then you've got a flat surface for the following slicing.
This is the first time I've ever pursued an online recipe video. It is decent. A little earthy, I think I'll add a bit more lemon juice to flavor it up, but overall it is good and undoubtedly the healthiest thing I've put in my body in some time. Thanks. 😊
5:47: The other versions of the recipe Julia mentioned are with grapes, goat cheese and almonds and with oranges, feta and hazelnuts. The croutons in the version presented here take the place of the nuts in the other two. The asparagus and pesto-style dressing remain the same. All recipes by Morgan Bolling.
Not peeling the asparagus?! Surprising recipe!
I'd make it without the cheese and without so much oil but with more lemon juice. I'd add some macadamia nuts to the pesto. and let it sit for an hour before serving it to give the asparagus and radishes a chance to marinate in the pesto.
Is it pesto if there are no ground nuts in the recipe??
Yummo! 😋
This salad looks so elegant and scumptious. I never even knew that raw asparagus was a thing.
What kind of mint?
Oh! That looks SO good! I know it tastes great with your combination of ingredients. Thank you!
I would peel a layer off the asparagus to make tender
Im scared to make pesto!
I love roasted asparagus, but I wouldn’t eat it raw, by choice. I would blanch it for a minute.
💛…pine nuts…
❤❤❤❤
I need to eat more asparagus
I’ve never had asparagus raw and this doesn’t look good to me but the comments say otherwise! Maybe I’ll have to try it sometime
After he chopped everything in the food processor and then opened the lid, I was thinking, "I would lean in and take a whiff of that." And sure enough, Julia did the same thing. Cooking offers many such joys.
Looks fabulous. Interesting that there were no nuts in the pesto. I think some toasted almonds could be really good either in the pesto or added in the salad.
The thin slices of asparagus and radishes seem like an ideal use case for a mandolin (with a hand guard of course).
Why yes! This recipe segment did end rather abruptly. The final 65 seconds:
Julia: That little spiciness of the radish and that hit of peccorino is the perfect balance to the asparagus, 'cause the asparagus almost has a sweet flavor…
[Lawman nods]
J: …you know, sweet and crunchy and it's very mild, almost similar to a green pea I'd say.
J: And I love that you cut the spears so thinly on the diagonal, because that skin could be really fibrous but it just has a nice crunch when it's cut like this.
Lawman: The extreme bias.
[Both laugh]
J: I think that if you had someone over for dinner they would lose their mind over this a little bit. It's so unexpected.
J: Lawman, this is fantastic! Thank you for showing me how to make it.
L: My pleasure.
J: If you want to make this terrific asparagus salad, start by making a pesto with mint, basil and peccorino.
J: Make croutons by toasting sandwich bread with butter and a little oil and thinly slice the asparagus.
J: From Cook's Country, a delicious recipe for Asparagus Salad with Radishes, Peccorino Romano and Croutons.
J: You can get this recipe and all the recipes from this season along with our product reviews and select episodes at our…
This looks interesting has anyone tried this?
Love your Boston accent.
Im definitely going to start making pesto this way!
Asparagus is in season and I forgot to add it to my farm order 😢 I love raw, young asparagus so much.
Yum 🤤
Thank you!