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Raw Asparagus Salad with Walnuts and Parmesan Recipe

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3.8 from 3 reviews

A fresh and vibrant Raw Asparagus Salad featuring thinly sliced asparagus, toasted walnuts, crunchy golden bread crumbs, and sharp Parmigiano Reggiano, all brightened with lemon juice and zest, and finished with a drizzle of olive oil and optional fresh mint. This simple salad combines contrasting textures and flavors for a light, healthy side dish or appetizer, ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Bread Crumbs

  • 1.5 to 2 cups lightly packed fresh bread crumbs (from a large hunk of day-old bread)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt

Salad

  • 1/2 cup walnuts
  • 1 lb. asparagus, tough bottoms trimmed
  • 1/2 cup grated Parmigiano Reggiano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • Salt to taste (preferably Maldon salt)
  • Freshly cracked black pepper to taste
  • Zest from 1 lemon
  • Juice from 1 to 2 lemons (to yield 1/4 cup)
  • 1/4 cup lightly packed fresh mint leaves (optional)
  • 1/4 cup olive oil

Instructions

  1. Make the Bread Crumbs: Place day-old bread in a food processor and process until fine crumbs form. Measure 1.5 to 2 cups. Heat 2 tablespoons olive oil in a pan over medium heat, add the bread crumbs and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until crumbs turn golden brown, about 5 to 15 minutes, adjusting heat to avoid burning. Remove from heat and let cool. Taste and add more salt if needed. Set aside 1/3 cup of the toasted crumbs for the salad.
  2. Toast the Walnuts: Place walnuts in a medium skillet over low heat. Toast slowly until walnuts are fragrant and lightly browned, taking care not to burn them. Remove from heat and chop or gently crush the walnuts to desired size.
  3. Prepare the Asparagus: Using a sharp knife, slice the trimmed asparagus thinly on the bias (diagonally) for a delicate texture in the salad.
  4. Assemble the Salad: In a large bowl, combine toasted walnuts, reserved toasted bread crumbs (at least 1/3 cup), grated Parmigiano Reggiano, crushed red pepper flakes (start with 1/4 teaspoon), salt and freshly cracked black pepper to taste, lemon zest, and lemon juice. Stir to evenly combine.
  5. Add Asparagus and Toss: Add sliced asparagus to the bowl and toss everything gently to combine. Taste the mixture and adjust seasoning with additional salt, pepper, crushed red pepper flakes, or lemon juice as needed to achieve bright and balanced flavors.
  6. Finish with Mint and Olive Oil: If using, add chopped fresh mint leaves and pour in 1/4 cup olive oil. Toss the salad again gently to incorporate the oil and mint, enhancing freshness and richness.
  7. Serve: Transfer the salad to a serving platter, optionally crack more black pepper over the top, and serve immediately.

Notes

  • Using day-old bread is essential for making crisp, flavorful bread crumbs.
  • Toasting the bread crumbs and walnuts slowly over low to medium heat prevents burning and brings out nutty flavors.
  • Adjust the amount of crushed red pepper flakes according to your heat preference.
  • Fresh lemon juice brightens the flavors—add gradually to achieve desired tang.
  • Mint leaves are optional but add a refreshing herbal note that complements the salad.
  • This salad is best served fresh to retain the crispness of the asparagus and bread crumbs.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/raw-asparagus-salad-with-walnuts-and-parmesan-recipe/