Raw Asparagus Salad with Walnuts & Parmesan

Name: Raw Asparagus Salad with Walnuts & Parmesan
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 cup Sliced Bread (a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt); ½ cup Walnuts (1/2 cup walnuts); 1 lb Asparagus (1 lb. asparagus, tough bottoms trimmed); ½ cup Parmigiano Reggiano (1/2 cup grated Parmigiano Reggiano); ¼ tsp Red Pepper Flakes (1/4-1/2 teaspoon crushed red pepper flakes — up to 0.5); 0 pieces Sea Salt (salt to taste, I use Maldon here); 0 pieces Black Pepper (freshly cracked black pepper to taste); 1 piece Lemon (zest from 1 lemon + Juice from 1 to 2 lemons to yield 1/4 cup — up to 2); ¼ cup Mint (1/4 cup lightly packed mint leaves, optional) — optional; ¼ cup Olive Oil (1/4 cup olive oil)

A raw asparagus salad with toasted walnut and bread crumb topping, Parmesan cheese, and a bright lemon-mint dressing.

20 minAmerican

Servings2

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Vegetarian
Pescatarian
Halal

Ingredients

For 2 servings

Sliced Bread1 cup · a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra-virgin olive oil
Kosher Salt¼ tsp · 1/4 teaspoon kosher salt
Walnuts½ cup · 1/2 cup walnuts
Asparagus1 lb · 1 lb. asparagus, tough bottoms trimmed
Parmigiano Reggiano½ cup · 1/2 cup grated Parmigiano Reggiano
Red Pepper Flakes¼ tsp · 1/4-1/2 teaspoon crushed red pepper flakes — up to 0.5
Sea Salt0 pieces · salt to taste, I use Maldon here
Black Pepper0 pieces · freshly cracked black pepper to taste
Lemon1 piece · zest from 1 lemon + Juice from 1 to 2 lemons to yield 1/4 cup — up to 2
Mint¼ cup · 1/4 cup lightly packed mint leaves, optional · optional
Olive Oil¼ cup · 1/4 cup olive oil

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Steps

1To make the crumbs: Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. Measure out 1/3 cup of the crumbs — this is the amount the original recipe calls for. You can use more if you wish.
2To toast the walnuts: Place the walnuts in a medium skillet. Set the skillet over low heat. Allow the walnuts to toast slowly while you prepare the salad. Remove them from the heat when they smell and look toasty. You can chop them on a cutting board or by gently crushing them in a tea towel.
3Prepare the asparagus: Using a sharp knife, slice the asparagus thinly on the bias.
4Assemble the salad: In a large bowl, combine the toasted walnuts, the 1/3 cup (or more!) toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, the zest of the lemon, and the lemon juice. Stir to combine. Add the asparagus and toss to combine. Taste and adjust to taste by adding more salt, pepper, chile flakes, or lemon juice. “When the flavors are bright and delicious, add the mint (if using) and 1/4 cup olive oil.” Toss to combine. Taste and adjust the flavors again if necessary.
5Transfer to a serving platter. Crack more pepper over top if you wish.