Spring: time to enjoy asparagus in all possible ways! I adapted this recipe from Alexandra’s blog. She always has great recipes, both savory and sweet. I have made it exactly as published, but decided to modify it by briefly running the cut asparagus in the microwave. You can skip that and follow Alexandra’s take if you prefer.
CRISPY ASPARAGUS SALAD WITH TOASTED BREAD CRUMBS
(slightly modified from this post)
for the bread crumbs:
1 cup of bread crumbs, preferably from fresh bread
1 tablespoon olive oil
1/4 teaspoon salt
for the salad:
1/2 cup walnuts, slightly toasted
1 lb. asparagus, tough bottoms trimmed
1/2 cup grated Parmigiano Reggiano
1/2 teaspoon crushed red pepper flakes
salt and black pepper to taste
zest from 1 lemon (I used Meyer lemon)
1/4 cup lemon juice
1/4 cup olive oil
Make the toasted crumbs: Heat the oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. Reserve. You will use 1/3 to 1/2 of the crumbs in the salad. It is easier to make a larger amount so it won’t burn easily. Save the rest to use over pasta or in other tasty concoctions.
Make the dressing by whisking the lemon juice and zest, oil, red pepper flakes. Season with salt and pepper. Reserve.
Prepare the asparagus: Using a sharp knife, slice the asparagus thinly on the bias. Place in a microwave safe dish in a single later, cover with a damp paper towel and microwave for 1 minute. Remove the paper towel and allow it to sit at room temperature.
Assemble the salad: combine the toasted walnuts, asparagus, toasted crumbs, Parmigiano cheese in a large bowl, drizzle the dressing all over, mix gently to combine. Shave more Parmigiano on top right before serving.
to print the recipe, click here
Comments: This is a wonderful mixture of tasty ingredients, I think the key is the toasted bread crumbs, quite unusual and perfect to add a little twist. Warming up the asparagus in the microwave killed the sharpness that it has when totally raw, and I think it made the dressing permeate better. But the salad is delicious with the raw asparagus also. Leftovers were great next day, I just removed from the fridge for 30 minutes before digging in.
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3 thoughts on “CRISPY ASPARAGUS SALAD WITH TOASTED BREAD CRUMBS”
A huge ‘yes’ to trying this . . . I love asparagus so much it usually just gets steamed before being wolfed down ere one even reaches the dining table . . . of course I have four months to wait but the recipe will be at the kitchen door!! Have not used pepper flakes but shall try . . . thanks . . . . Hope Prince is behaving . . .
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Prince destroyed a few things in the backyard and seemed absolutely proud of his work (sigh) – including a big hose he decided to split in three pieces…….. SEND HELP! (but we adore him)
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