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Raw Asparagus Salad with Walnuts, Breadcrumbs and Mint

Raw Asparagus Salad with Walnuts, Breadcrumbs and Mint, full of flavor and texture....

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Ingredients

  • 1/2 C. dried breadcrumbs
  • 1/2 C. freshly grated Parmigiano-Reggiano
  • 1/2 C. finely chopped lightly toasted walnuts
  • 1 tsp. finely grated lemon zest
  • Dash Kosher salt
  • Dash freshly ground black pepper
  • Dash dried chile flakes
  • 1 lb. asparagus, tough ends trimmed
  • 1/4 C. lightly packed mint leaves
  • Dash Extra-virgin olive oil

Directions

Put the breadcrumbs, Parmigiano-Reggiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, several twists of black pepper, and ½ teaspoon chile flakes. Toss to combine everything.

Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add ¼ cup lemon juice and toss some more. Taste and adjust the flavor by adding more salt, black pepper, chile flakes, or lemon juice.

When the flavors are bright and delicious, add mint , ¼ cup olive oil and toss. Taste and adjust again and serve.

About This Recipe

Cortney knows how to celebrate the arrival of spring—with fresh vegetables! In this fun class, you’ll get to try her Raw Asparagus Salad with Walnuts, Breadcrumbs and Mint, full of flavor and texture.

Try the additional four recipes in the PDF at home!

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