Raw Asparagus Salad with Breadcrumbs, Nuts, and Herbs
We first shared this now-favorite recipe in our newsletter last May, as we were in the peak of asparagus season. Here we are, again, in an abundance of asparagus and a want for all things spring-y and fresh.
Originally, though, this recipe comes to us from Joshua McFadden's Six Seasons; a book we recommend to any and all vegetable-loving individuals. His recipes are fairly approachable and often utilize techniques for vegetables we may not have thought up on our own - or, simply forget from time-to-time…like, the fact that asparagus is delightfully delicious when eaten raw.
The following salad makes a great addition to any meal and could also be wonderful as a light meal on it's own. It's quick to put together, and the flavor harkens a real feeling of spring - we’re out of the dull winter days and so close to summer, we can almost taste it. It, admittedly, took this Durst Organic Grower a while to try this recipe because, at first glance, it looks too simple to be true. But with so much asparagus on our hands, and often no "big plan" for dinner, we gave it a go, and fell in love.
Raw Asparagus Salad with Breadcrumbs, Nuts, and Herbs
1/3 cup breadcrumbs*
1/2 cup freshly grated Parmigiano-Reggiano cheese**
1/2 cup finely chopped lightly toasted walnuts (or pistachios or almonds or...)
freshly grated lemon zest (use the whole lemon)
kosher salt and freshly ground black pepper
dried chile flakes - to taste
1 bunch asparagus, tough ends snapped off
1 lemon, juiced
1/4 cup lightly packed mint leaves
extra-virgin olive oil
Put the first three ingredients together in a large bowl, then zest one lemon directly into the bowl (this way you get all the extra juices that spray off while zesting), add a pinch (or two) of salt, many twists of black pepper, and chile flakes to your liking (about 1/2 - 1 tsp for us). Toss to combine.
Keeping the tips of the spears intact, cut the asparagus very thinly at an angle (see photos below: not "ribbons," but 1” - 2” inch long "slivers," about 1/8” - 1/4” thick. Unless you’re a pro, they will vary in size… don’t worry about perfection!). Combine asparagus slivers with the crumb mixture. Add 1/4 cup lemon juice, toss, taste, and add more salt, pepper, chile flakes, or lemon juice if needed.
When you have the flavors just how you like them, drizzle with about 1/4 cup of olive oil, add the mint, and toss. Taste and adjust seasonings again, if needed.
Enjoy!
*To make breadcrumbs: take your favorite bread and tear or cut it into small-ish cubes. Place in a food processor and pulse until desired crumb size (smaller than a pea). To store, place in a ziplock bag and freeze. When ready to use (in recipes such as this, or as a topping for a pasta dish?), you can either:
toast in a single layer on a sheet pan in a 350 degree (toaster) oven (keep a close eye on them, they toast quickly!)
use a large heavy bottomed pan over medium-high heat to toast in butter or oil until crispy and delicious. Salt, pepper, and any other seasonings you like are a wonderful addition.
**Hate grating cheese? Use a blender or food processor! Just cut the cheese into smallish cubes (2 inches at most) and pulse away! Done in no time; couldn’t be easier (plus, if you’re making breadcrumbs, you likely already have the processor out!)
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