Raw Asparagus Salad

I don’t know about you but eating asparagus raw wasn't something I was very excited about ….until I tried this salad! Going forward, this is how we are going to be eating asparagus this season! The asparagus keep their crunch (no stringy stalks here!), and the breadcrumbs and walnuts add the very best nuttiness and texture. It’s light, bright, filled with health benefits and so, so satisfying! 

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Raw Asparagus Salad

Ingredients:

• 1 bunch asparagus, woody ends trimmed away.

• 1/2 cup Parmesan cheese, freshly grated

• 1/3 cup breadcrumbs

• 1/3 cup chopped walnuts

• 1 tsp salt

• 1 tsp pepper

• 1 tsp red pepper flakes

• 1/4 cup fresh lemon juice (about 3 lemons)

• 2-3 tbsp olive oil

• 1/4 cup fresh mint, roughly chopped

Directions:

1. Preheat the oven to 375F.

2. Begin by toasting the walnuts in the oven for 5-7 minutes. Watch them so they don’t burn. Then finely chop into small pieces

3. You can easily make your own breadcrumbs by placing day old bread into the oven at the same time as the walnuts. Then blitz them in the food processor until they are a fine consistency. Or sub in store-bought or gluten-free breadcrumbs. All will be delish!

4. Thinly slice the asparagus into 1” pieces, on the diagonal. Toss away the tough bottom ends. You won’t use those.

5. In a medium bowl, add breadcrumbs, walnuts, Parmesan cheese, S & P, and red pepper flakes. Stir in the asparagus and lemon juice. Toss everything together until well coated. Drizzle with olive oil and stir in the fresh mint.

   Enjoy!!

What did you think? Will you try this delicious, seasonal asparagus salad? I’d love to hear how it went for you! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!