I made this salad over the weekend and it honestly knocked my socks off. It is so incredibly simple yet so delicious. if you are looking for a side dish for Easter or just a new way to prepare asparagus try this out! This comes from a cookbook I am newly obsessed with Six Seasons by Joshua McFadden. It is such a lovely cookbook with so many inspiring and gorgeous vegetable recipes. We cook asparagus fairly often but never eat it raw, that is what makes this salad so unique you use raw sliced asparagus. I took the time to make home made breadcrumbs however I think panko breadcrumbs would work fine here too. This dish is vibrant and bright and truly so incredible! The flavors just work so well together. Enjoy!
R A W A S P A R A G U S S A L A D – via Six Seasons Cookbook
1 bunch asparagus
1/2 cup freshly grated Parmesan cheese
1/3 cup breadcrumbs
1/3 cup toasted walnuts (bake at 375 degrees 5-7 minutes)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1/4 cup lemon juice (juice of 3 lemons)
2-3 tablespoons olive oil
1/4 cup fresh mint
Thinly slice the asparagus into about 1 inch pieces. (see picture above for what it should look like). I always cut off and toss the hard bottoms.
Make the breadcrumbs. Take your old bread and cut into squares. Place in oven on 250 degrees and cook and hour to dry out. Then place in a food processor. You could easily sub for store bought breadcrumbs or panko breadcrumbs.
Toast the walnuts 375 degrees 5-7 minutes, watch them so they don’t burn. Then finely chop into small pieces
in a bowl add breadcrumbs, walnuts, Parmesan cheese, salt, pepper and red pepper flakes and mix. Stir in asparagus and lemon juice. Toss all together. Drizzle with olive oil and stir in fresh mint.
+ view comments