Umami Recipes
Umami Recipes

Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

» Serves 4

servings

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total time

Ingredients

⅓ cup dried breadcrumbs (page 30)

½ cup freshly grated

Parmigiano-Reggiano cheese

½ cup finely chopped lightly toasted walnuts (see page 31)

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground black pepper

Dried chile flakes

1 pound asparagus, tough ends trimmed About ¼ cup fresh lemon juice

¼ cup lightly packed mint leaves

Extra-virgin olive oil

Directions

Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and ½ teaspoon chile flakes. Toss to combine everything.

Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add ¼ cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.

When the flavors are bright and delicious, add the mint and ¼ cup olive oil and toss. Taste and adjust again, and serve.

» Serves 4

servings

-

total time
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