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Raw Asparagus Walnuts Salad

Featured in: Vibrant and Nutritious Salad Recipes

Bite-sized strips of raw asparagus meet toasted walnuts and crispy breadcrumbs here, all topped with melty grated Parmesan. That sharp lemony kick runs through the whole bowl, while red pepper flakes perk things up and fresh mint (if you want it) keeps it bright. The bread crumbs give you some crunch and those walnuts really make it hearty. Serve it as your main, or next to something bigger. Tweak the spice and salt how you like.

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By Rosa Rosa
Updated on Wed, 21 May 2025 16:10:15 GMT
A plate of food with asparagus and nuts. Pin it
A plate of food with asparagus and nuts. | letscookiteasy.com

This lively and fresh raw asparagus salad turns crisp green spears into something super tasty that shows off seasonal flavors in the best way. Crunchy walnuts, tangy lemon, and rich Parmesan come together so every bite pops with flavor and puts the spotlight on the asparagus.

Spring farmers markets made me try something new when asparagus was everywhere. After I served this at a backyard lunch, my friends wouldn’t stop asking for it. Now I make it whenever the weather’s warm and breezy.

Zesty Ingredients

  • Salt and fresh black pepper: A must for pulling all those flavors together
  • Fresh mint leaves: Totally optional, but they smell amazing and wake up the salad
  • Crushed red pepper flakes: Brings just enough heat to make things interesting
  • 1/3 cup toasted bread crumbs: These soak up the lemony dressing and add extra crunch
  • 1 pound fresh asparagus: Look for stalks that are bright and snappy with tightly closed tips for the best bite
  • 1/2 cup grated Parmigiano Reggiano: If you can, use the real stuff—it’s so much nuttier and deep
  • Quality olive oil: Grab the tastiest one you’ve got, since it’s the base of the dressing
  • Fresh lemon juice and zest: This zingy duo keeps the dish super fresh and cuts the richness
  • 1/2 cup walnuts: Toasted walnuts add a savory crunch that pairs with asparagus’s earthy notes

Simple Steps

Finish with Oil and Herbs:
Once everything tastes right, toss in chopped mint if that’s your thing, give it a drizzle of olive oil, and mix it up once more so the oil coats it all. Pile it onto a platter and crack some more black pepper on top for a little flair.
Assemble the Salad:
Mix toasted bread crumbs, grated Parm, walnuts, lemon zest, lemon juice, salt, pepper, plus a shake of red pepper flakes in a big bowl. Swirl it all so flavors spread around. Toss in the sliced asparagus and gently coat everything. Try a bite—add extra lemon or salt if you think it needs more zip.
Slice the Asparagus:
Snap off any tough bits from your asparagus. Cut the stalks thin on a slant to keep some snap. Thin slices soak up the dressing better and let you enjoy that awesome crunch—makes it totally different from cooked.
Prepare the Walnuts:
Toast walnuts in a dry skillet on low until they smell delicious and are a tad darker—don’t let them burn though! When cool, chunk them up for lots of extra texture.
Toast the Bread Crumbs:
Warm olive oil in a pan over medium. Toss in fresh bread crumbs and a pinch of salt. Keep stirring (patience here!) until they’re golden and nutty—it could be 5 minutes, maybe as long as 15. The slow process is what builds the flavor that makes the salad pop.
A plate of food with asparagus and lemon. Pin it
A plate of food with asparagus and lemon. | letscookiteasy.com

Nothing beats watching your friends try this for the first time. Parmigiano Reggiano really seals the deal—trust me, I’ve swapped it and nothing else matches that deep, savory punch.

Prep in Advance

You can make all the parts ahead of time so putting it together is a breeze before serving. Toast those walnuts and breadcrumbs, throw them in airtight containers on the counter. Asparagus can get sliced and stashed in the fridge a few hours early. To keep things tasting super fresh, don’t add the dressing till you’re about to eat. It’s a total life-saver if you’re feeding a crowd.

Seasonal Switch-Ups

Spring asparagus is a classic, but this zippy dressing and method works with a bunch of thinly sliced raw veggies. Try swapping in fennel when it’s chilly, some fresh green beans in the summer, or shaved brussels sprouts come fall. Nuts, cheese, bread crumbs, and lemon make nearly any crunchy veggie shine. Go with what looks best wherever you shop.

How to Serve

This good-looking green salad brightens up any lunch or dinner spread, especially as the weather warms up. Works next to grilled chicken or fish, or just make it the focus for a veggie lunch—adding a jammy egg is perfect. Lay it out on a big white plate for max color appeal, and if you’re sipping wine, pick a crisp white like Sauvignon Blanc or Vermentino to keep the vibe fresh.

A plate of food with asparagus and almonds. Pin it
A plate of food with asparagus and almonds. | letscookiteasy.com

Frequently Asked Questions

→ Can I use store-bought bread crumbs instead of homemade?

Yep, panko works great. Just toss them with olive oil in a pan first so they're extra tasty and crisp.

→ How should I prepare the asparagus for this dish?

Snip off those fibrous ends and use your sharpest knife to slice the stalks at an angle so they stay tender and look good.

→ What can I substitute for walnuts?

Pecans or almonds are perfect swaps. Give them a quick toasting for extra flavor.

→ Is it necessary to include mint in the salad?

Totally up to you. Mint gives it a pop of freshness, but you can skip it or toss in parsley if you want.

→ Can I prepare this salad in advance?

It tastes best right after mixing. For prep, get your bread crumbs, walnuts, and dressing ready ahead, then just combine when you're ready to eat.

Raw Asparagus Walnuts Salad

Tender asparagus and walnuts get a lemon boost, plus a hit of Parmesan, all in one lively dish.

Prep Time
15 Minutes
Cook Time
5 Minutes
Total Time
20 Minutes
By Rosa: Rosa

Category: Fresh Salads

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian

Ingredients

→ Crunchy crumbs

01 1.5 to 2 cups of fresh crumbs from stale bread, loosely packed
02 2 tablespoons good-quality olive oil
03 1/4 teaspoon fine kosher salt

→ Salad mix

04 1/2 cup toasted walnuts
05 1 pound of asparagus, ends trimmed and thinly sliced diagonally
06 1/3 cup of the prepared bread crumbs (or more if you'd like)
07 1/2 cup of finely grated Parmesan cheese (Parmigiano Reggiano)
08 1/4 to 1/2 teaspoon red pepper flakes for a touch of heat
09 Salt to your preference (like Maldon)
10 Freshly cracked black pepper, as much as you want
11 The zest from one lemon
12 Juice squeezed from 1 or 2 lemons to make 1/4 cup
13 A handful of fresh mint, roughly 1/4 cup (optional)
14 1/4 cup olive oil

Instructions

Step 01

Toss chunks of stale bread into a food processor and pulse until fine crumbs appear. Scoop out 1.5 to 2 cups. Heat a medium pan with 2 tablespoons of olive oil on medium. Stir in the crumbs and sprinkle with 1/4 teaspoon kosher salt. Stir occasionally until the crumbs turn golden—this could take 5 to 15 minutes, depending on your stove. Let them cool for a few minutes, adjust the salt to taste, and set aside 1/3 cup for later.

Step 02

Heat a skillet on low and scatter in the walnuts. Let them toast slowly as you prep other things, giving them a stir here and there. Once they smell nutty and take on a golden color, remove them from the heat. If desired, either chop them with a knife or crush them lightly using a towel.

Step 03

Grab a sharp knife and cut the asparagus into thin, slanted slices.

Step 04

In a spacious bowl, combine the cooled walnuts, 1/3 cup crumbs, Parmesan cheese, a sprinkle of red pepper flakes, a pinch of salt, cracked pepper, lemon zest, and juice. Stir until well mixed. Toss in the asparagus slices and stir again. Adjust flavors by adding more salt, pepper, red pepper flakes, or juice for that perfect balance. If using, throw in the mint along with the olive oil. Taste and tweak seasonings if needed before giving it one last toss.

Step 05

Spoon the mixture onto a platter for serving. Add a little extra black pepper on top, if that’s your thing, and serve it up.

Notes

  1. You can swap the bread crumbs with panko toasted in olive oil, or skip them and use more walnuts instead.
  2. Make extra bread crumbs to sprinkle into future soups, over eggs, or other salads.

Tools You'll Need

  • A food processor
  • A regular skillet
  • A sharp kitchen knife
  • A big mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (Parmesan cheese)
  • Contains tree nuts (walnuts)
  • Has gluten (bread crumbs)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 24 g
  • Total Carbohydrate: 12 g
  • Protein: 10 g