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
- 1/4-1/2 teaspoon crushed red pepper flakes
- Salt to taste (preferably Maldon sea salt)
- Freshly cracked black pepper to taste
- Zest from 1 lemon
- Juice from 1 to 2 lemons (to yield 1/4 cup lemon juice)
- 1/4 cup lightly packed mint leaves (optional)
- 1/4 cup extra-virgin olive oil
Instructions
- Make the bread crumbs: Place day-old bread in a food processor and pulse until finely ground to yield about 1.5 to 2 cups of crumbs. Heat 2 tablespoons of extra virgin olive oil over medium heat in a pan, add the bread crumbs along with 1/4 teaspoon kosher salt, and cook while stirring occasionally until the crumbs turn golden brown, which may take between 5 to 15 minutes. Once golden, remove from heat, let cool, and taste for seasoning.
- Toast the walnuts: Add walnuts to a medium skillet over low heat. Let them toast slowly until fragrant and slightly toasted in color. Remove from heat and chop or gently crush the walnuts to bite-sized pieces.
- Prepare the asparagus: Using a sharp knife, slice trimmed asparagus thinly on the bias to create tender, narrow pieces that will blend well in the salad.
- Assemble the salad: In a large mixing bowl, combine toasted walnuts, 1/3 cup or more of toasted bread crumbs, grated Parmigiano Reggiano, crushed red pepper flakes (starting with 1/4 teaspoon), salt, freshly cracked black pepper, lemon zest, and lemon juice. Stir well to combine all the flavors.
- Add asparagus and toss: Add the sliced asparagus to the bowl and toss thoroughly to coat with the seasoned mixture. Taste and adjust seasoning by adding more salt, pepper, red pepper flakes, or lemon juice as desired for brightness and balance.
- Finish with mint and olive oil: When the flavors taste vibrant and balanced, add the optional mint leaves and drizzle in 1/4 cup extra-virgin olive oil. Toss again to evenly distribute the oil and fresh herbs throughout the salad.
- Serve: Transfer the salad to a serving platter, crack additional black pepper on top if desired, and serve immediately to enjoy the fresh, crisp textures and bright flavors.
Notes
- Using day-old bread helps create better-textured crumbs that toast nicely without becoming soggy.
- Toasting the bread crumbs slowly over medium heat allows for even browning and prevents burning.
- Low heat toasting walnuts brings out their natural oils and enhances flavor without bitterness.
- Thin slicing asparagus on the bias makes it easier to eat raw and evenly coats it in the dressing.
- Adjust crushed red pepper flakes to your preferred spice level, starting with less if sensitive to heat.
- Adding mint is optional but adds a refreshing herbal note that brightens the salad.
- This salad is best served fresh to maintain the crisp texture of asparagus and bread crumbs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
