Raw Asparagus Walnuts Salad (Print Version)
# 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:
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.
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.
03 -
Grab a sharp knife and cut the asparagus into thin, slanted slices.
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.
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:
01 -
You can swap the bread crumbs with panko toasted in olive oil, or skip them and use more walnuts instead.
02 -
Make extra bread crumbs to sprinkle into future soups, over eggs, or other salads.