I turn stale bread into golden toasted crumbs that crown asparagus and walnuts in Joshua McFadden’s Six Seasons salad, a recipe I count among my favorite Fun Healthy Side Dishes.

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From Joshua McFadden’s Six Seasons, a favorite cookbook. This raw asparagus salad is the kind of thing that makes me rethink what a simple veg can do.

I love the way thin asparagus spears snap against toasted walnuts, the contrast is addicting and it makes you eat faster than you meant to. It’s exactly the kind of thing I reach for when I want an Asparagus Recipes Salad that still reads like a Light Side Salad, but also packs texture and a little attitude.

Try it the minute asparagus first shows up at the market, you’ll see what I mean.

Ingredients

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Asparagus: crunchy, fresh green veg, lots of fiber and vitamin K, kinda grassy.
Toasted bread crumbs: add crunch, soak up dressing, mostly carbs, a little comfort food.
Walnuts: buttery, bitter bite, plant protein and omega 3s, good for your heart.
Parmesan: salty, umami, adds sharpness and depth, small amounts go a long way.
Extra virgin olive oil: smooth, fruity fat, adds richness, makes flavors cling to asparagus.
Lemon juice: bright, tangy acid, cuts the fat, makes salad pop, use more or less.
Kosher salt and pepper: salt lifts sweetness, pepper gives gentle heat, don’t overdo it.

Ingredient Quantities

1 lb asparagus, thin spears, trimmed

1/3 cup toasted bread crumbs (from stale bread or panko, toasted in olive oil)

1/2 cup walnuts, toasted and roughly chopped

1/3 cup Parmesan, shaved or finely grated (about 1 oz)

3 tablespoons extra virgin olive oil

1 to 2 tablespoons fresh lemon juice

Kosher salt, about 1/2 teaspoon, plus more to taste

Freshly ground black pepper, to taste

How to Make this

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1. Trim the woody ends off 1 lb thin asparagus, then use a vegetable peeler to shave each spear lengthwise into thin ribbons or slice very thin on a mandoline, set aside.

2. Toast 1/2 cup walnuts in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant and slightly darkened, remove and roughly chop.

3. Make the breadcrumbs: pulse stale bread or panko in a food processor to coarse crumbs. Warm 1 to 2 tablespoons of the extra virgin olive oil in the skillet, add the crumbs and stir until golden and crisp, then drain on paper towel. You only need 1/3 cup for the salad but it’s easier to make a bigger batch and save the rest.

4. Whisk together the dressing: 2 tablespoons extra virgin olive oil, 1 to 2 tablespoons fresh lemon juice (start with 1), about 1/2 teaspoon kosher salt and freshly ground black pepper to taste. Taste and adjust the lemon or salt if needed.

5. Put the shaved asparagus in a large bowl, pour the dressing over and toss gently so the ribbons get coated but dont break up.

6. Add the toasted walnuts and 1/3 cup toasted breadcrumbs to the dressed asparagus, toss lightly to combine.

7. Scatter 1/3 cup Parmesan, shaved or finely grated (about 1 ounce), over the top and give the salad a final gentle toss. Taste and add more salt, pepper or lemon if it needs brightness.

8. Serve right away so crumbs stay crunchy, or let sit just 5 minutes if you want the asparagus to soften a bit. Save any extra toasted crumbs for salads, soups or eggs.

Equipment Needed

1. Chef’s knife — a sharp one to trim the woody ends and slice if you dont use a mandoline
2. Cutting board, stable and roomy so the asparagus ribbons dont spill everywhere
3. Vegetable peeler or mandoline for shaving the spears real thin, take care with the mandoline
4. Large mixing bowl to toss the asparagus and dressing without crushing the ribbons
5. Skillet or frying pan for toasting the walnuts and crisping the breadcrumbs
6. Food processor or a sturdy zipper bag plus rolling pin to pulse the bread into coarse crumbs
7. Small bowl and whisk or a jar with a lid to shake up the lemon dressing quick and easy
8. Microplane grater or vegetable peeler for shaving or finely grating the Parmesan, and paper towels for draining the crumbs

FAQ

Q: Can I eat the asparagus raw, or do I need to cook it first? A: Yes you can eat it raw, especially thin spears. Slice them paper thin with a peeler or very sharp knife so they’re tender. If your bunch is thick, either trim and thinly slice on the bias or briefly blanch for 20 to 30 seconds to soften.

Q: How do I get the breadcrumbs and walnuts extra flavorful? A: Toast them. For crumbs, warm a little olive oil in a skillet and toss crumbs until golden and crisp. For walnuts, toast in a dry pan until fragrant and slightly darker, then roughly chop. Do this right before serving so the crumbs stay crunchy.

Q: What if someone’s allergic to nuts or dairy, any good swaps? A: For nuts use toasted pumpkin seeds or sunflower seeds. For Parmesan, try nutritional yeast or a salty vegan hard cheese. You’ll lose some bite but the salad still sings.

Q: How much lemon and salt should I actually use? A: Start with 1 tablespoon lemon and 1/2 teaspoon kosher salt, toss and taste. Add the second tablespoon of lemon only if it needs more brightness. Always taste as you go, it’s easy to overdo the acid.

Q: Can this be made ahead and how long will it keep? A: Best eaten within a few hours. If you must make ahead, keep toasted crumbs separate and toss them in just before serving so they don’t go soggy. Dressed salad will keep in fridge for up to 24 hours but texture softens.

Q: Any plating or serving tips to make it look nicer? A: Lay shaved asparagus ribbons in a loose pile, scatter crumbs and walnuts, then shave or finely grate the Parmesan over top. Finish with a little extra olive oil and a grind of pepper. Looks rustic but pretty, like you meant it to be that way.

Raw Asparagus Salad With Walnuts & Parmesan Recipe Substitutions and Variations

Asparagus: swap with thin zucchini ribbons, shaved cucumber, or blanched broccolini for a similar crunch. Use about the same amount.
Walnuts: try toasted almonds, pecans, or pistachios. For a nut free option use toasted pumpkin or sunflower seeds instead.
Parmesan: swap for Pecorino Romano, aged Asiago, or Grana Padano. If you need a dairy free version use nutritional yeast or shaved firm tofu with a squeeze of lemon and salt.
Toasted bread crumbs: replace with toasted panko, crushed pita chips, or crisped farro or quinoa for extra texture. For gluten free use toasted seeds or crushed cornflakes.

Pro Tips

1) Toast stuff low and watch it. Walnuts and breadcrumbs go from perfect to burned real fast, so keep the heat medium low and stir a lot. Make extra crumbs, let them cool on paper towel and store in a jar for eggs, soups or future salads.

2) If your asparagus spears are thick, shave them a bit thinner or give them a very quick blanch in boiling water for 10 to 20 seconds then shock in ice water. That takes the raw edge off without killing the bright color or crunch.

3) Add lemon slowly and taste as you go. Start with less than you think you need, then up it if it wants brightness. If its still too sharp a tiny pinch of sugar or a little extra olive oil will round it out.

4) Keep texture in mind when you toss. Dress the ribbons lightly so they dont get soggy, save a bit of the crumbs and walnuts to sprinkle on top at the last second, and finish with a quick crack of pepper and an extra drizzle of good olive oil for shine.

Raw Asparagus Salad With Walnuts & Parmesan Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I turn stale bread into golden toasted crumbs that crown asparagus and walnuts in Joshua McFadden's Six Seasons salad, a recipe I count among my favorite Fun Healthy Side Dishes.

Servings

servings

Calories

271

kcal

Equipment: 1. Chef’s knife — a sharp one to trim the woody ends and slice if you dont use a mandoline
2. Cutting board, stable and roomy so the asparagus ribbons dont spill everywhere
3. Vegetable peeler or mandoline for shaving the spears real thin, take care with the mandoline
4. Large mixing bowl to toss the asparagus and dressing without crushing the ribbons
5. Skillet or frying pan for toasting the walnuts and crisping the breadcrumbs
6. Food processor or a sturdy zipper bag plus rolling pin to pulse the bread into coarse crumbs
7. Small bowl and whisk or a jar with a lid to shake up the lemon dressing quick and easy
8. Microplane grater or vegetable peeler for shaving or finely grating the Parmesan, and paper towels for draining the crumbs

Ingredients

1 lb asparagus, thin spears, trimmed
1/3 cup toasted bread crumbs (from stale bread or panko, toasted in olive oil)
1/2 cup walnuts, toasted and roughly chopped
1/3 cup Parmesan, shaved or finely grated (about 1 oz)
3 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lemon juice
Kosher salt, about 1/2 teaspoon, plus more to taste
Freshly ground black pepper, to taste

Directions

Trim the woody ends off 1 lb thin asparagus, then use a vegetable peeler to shave each spear lengthwise into thin ribbons or slice very thin on a mandoline, set aside.
Toast 1/2 cup walnuts in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant and slightly darkened, remove and roughly chop.
Make the breadcrumbs: pulse stale bread or panko in a food processor to coarse crumbs. Warm 1 to 2 tablespoons of the extra virgin olive oil in the skillet, add the crumbs and stir until golden and crisp, then drain on paper towel. You only need 1/3 cup for the salad but it's easier to make a bigger batch and save the rest.
Whisk together the dressing: 2 tablespoons extra virgin olive oil, 1 to 2 tablespoons fresh lemon juice (start with 1), about 1/2 teaspoon kosher salt and freshly ground black pepper to taste. Taste and adjust the lemon or salt if needed.
Put the shaved asparagus in a large bowl, pour the dressing over and toss gently so the ribbons get coated but dont break up.
Add the toasted walnuts and 1/3 cup toasted breadcrumbs to the dressed asparagus, toss lightly to combine.
Scatter 1/3 cup Parmesan, shaved or finely grated (about 1 ounce), over the top and give the salad a final gentle toss. Taste and add more salt, pepper or lemon if it needs brightness.
Serve right away so crumbs stay crunchy, or let sit just 5 minutes if you want the asparagus to soften a bit. Save any extra toasted crumbs for salads, soups or eggs.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.