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Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

By Joshua McFadden

4.6

(9)

Image may contain Plant Food Vegetable and Produce
Photo by Laura Dart and A.J. Meeker

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

Recipe information

  • Yield

    4 servings

Ingredients

1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Six Seasons cookbook cover by Joshua McFadden with mushrooms, salad and bronze plate
From Six Seasons: A New Way with Vegetables © 2017 by Joshua McFadden. Reprinted with permission by Artisan Books. Buy the full book from Amazon or Bookshop.
TagsSaladParmesanCheeseDairyWalnutNutAsparagusVegetableLemonCitrusFruitMintHerbs & SpicesStarterSideDinnerGluten FreeVegetarian30 Minutes or LessEasyNo-CookSummerSpringCookbooks

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