Raw Asparagus Walnuts Parmesan (Print Version)
# Ingredients:
→ For the toasted bread crumbs
01 -
200 g day-old bread, torn into chunks (to yield 1.5–2 cups lightly packed fresh breadcrumbs)
02 -
2 tablespoons extra-virgin olive oil
03 -
1/4 teaspoon kosher salt
→ For the salad
04 -
60 g walnuts
05 -
450 g asparagus, tough bases trimmed
06 -
50 g Parmigiano Reggiano, finely grated
07 -
1/4–1/2 teaspoon crushed red pepper flakes
08 -
Maldon or flaky sea salt, to taste
09 -
Freshly cracked black pepper, to taste
10 -
Finely grated zest of 1 lemon
11 -
Juice of 1 to 2 lemons (to yield 60 ml)
12 -
10 g fresh mint leaves, lightly packed (optional)
13 -
60 ml olive oil
# Instructions:
01 -
Place day-old bread pieces into a food processor and pulse until fine. Measure out 1.5 to 2 cups (approximately 100–120 g) of breadcrumbs.
02 -
Warm 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium heat. Add the breadcrumbs and 1/4 teaspoon kosher salt. Toast, stirring occasionally, until the crumbs are golden brown, 5–15 minutes. Adjust heat as needed to prevent burning. Remove from heat and let cool briefly, tasting for seasoning. Measure out 1/3 cup (around 25–30 g) toasted crumbs for the salad; reserve any extra for garnish or another use.
03 -
Place walnuts into a dry medium skillet over low heat. Stir occasionally while toasting, until fragrant and golden, about 5–8 minutes. Remove from heat and roughly chop.
04 -
Using a sharp knife, cut asparagus spears thinly on the bias into slivers.
05 -
In a large mixing bowl, combine toasted walnuts, 1/3 cup toasted breadcrumbs, grated Parmigiano Reggiano, crushed red pepper flakes, salt, black pepper, lemon zest, and lemon juice. Stir well to combine.
06 -
Add sliced asparagus to the bowl and toss thoroughly to coat with the dressing and aromatics. Taste and adjust with additional salt, pepper, red pepper flakes, or lemon juice as desired.
07 -
Fold in mint leaves, if using, and 60 ml olive oil. Give the salad a final gentle toss. Taste and adjust seasoning. Transfer to a serving platter and finish with additional black pepper if desired.
# Notes:
01 -
For optimal flavor and texture, slice asparagus as thinly as possible on the diagonal. If you prefer a milder heat, start with the lower amount of crushed red pepper flakes, and adjust to taste.
02 -
Using freshly grated Parmigiano Reggiano enhances the umami depth of the salad.