Raw Asparagus Salad with Walnuts (Print Version)
# Ingredients:
→ Toasted bread crumbs
01 -
1.5 to 2 cups lightly packed fresh bread crumbs, prepared from stale bread
02 -
2 tablespoons extra-virgin olive oil
03 -
1/4 teaspoon kosher salt
→ Salad
04 -
1/2 cup walnuts, toasted
05 -
1 lb asparagus, tough bottoms trimmed, thinly sliced on the bias
06 -
1/3 cup toasted bread crumbs (or more, as desired)
07 -
1/2 cup grated Parmigiano Reggiano
08 -
1/4 to 1/2 teaspoon crushed red pepper flakes
09 -
Salt to taste (e.g., Maldon)
10 -
Freshly cracked black pepper to taste
11 -
Zest from 1 lemon
12 -
Juice from 1 to 2 lemons to yield 1/4 cup
13 -
1/4 cup lightly packed mint leaves (optional)
14 -
1/4 cup olive oil
# Instructions:
01 -
Place stale bread in a food processor and blend until fine crumbs form. Measure out 1.5 to 2 cups of crumbs. Heat 2 tablespoons of olive oil over medium heat. Add the bread crumbs and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until golden brown. This may take 5 to 15 minutes, depending on heat level. Allow to cool briefly, adjust salt if necessary, and measure out 1/3 cup crumbs for the salad.
02 -
Place walnuts in a medium skillet over low heat. Toast slowly while preparing the salad, stirring occasionally. Remove from heat when aromatic and lightly browned. Optionally, chop them on a cutting board or crush gently in a tea towel.
03 -
Using a sharp knife, slice the asparagus thinly on the bias.
04 -
In a large bowl, combine toasted walnuts, 1/3 cup toasted bread crumbs, grated Parmigiano Reggiano, crushed red pepper flakes, salt, pepper, lemon zest, and lemon juice. Stir thoroughly. Add the sliced asparagus and toss to mix. Adjust seasoning by adding more salt, pepper, red pepper flakes, or lemon juice as needed. When the flavors are balanced and bright, add mint (if using) and 1/4 cup olive oil. Toss again, taste, and make final seasoning adjustments.
05 -
Transfer the salad to a serving platter. Optionally, crack additional black pepper over the top before serving.
# Notes:
01 -
Bread crumbs can be substituted with panko toasted in olive oil if desired, or omitted in favor of extra walnuts.
02 -
Make a larger batch of bread crumbs to use in other dishes such as soups, eggs, or other salads.