Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
A fresh and vibrant raw asparagus salad featuring crunchy breadcrumbs, toasted walnuts, and fresh mint, all brought together with Parmigiano-Reggiano cheese and a bright lemon dressing. Perfect as a light spring side dish.
Ingredients
- •⅓ cup dried breadcrumbs
- •½ cup freshly grated Parmigiano-Reggiano cheese
- •½ cup finely chopped lightly toasted walnuts
- •1 teaspoon finely grated lemon zest
- •to taste Kosher salt and freshly ground black pepper
- •½ teaspoon Dried chile flakes
- •1 pound asparagus
- •¼ cup fresh lemon juice
- •¼ cup mint leaves
- •¼ cup Extra-virgin olive oil
Cooking Instructions
- 1.
Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
5 min
- 2.
Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
10 min
- 3.
When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.
5 min
