If the idea of eating raw asparagus sounds odd, I assure you you will find it revelatory: this salad is so fresh and bright, and the seasonings, a mix of lemon, olive oil, toasted walnuts, and parmesan, make it difficult to stop eating — I have no doubt you will find this one irresistible!

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A raw asparagus salad on a platter.

When the first pristine asparagus spears of the season arrive, this is the first recipe I make. It comes from Joshua McFadden’s Six Seasons, and I love it for its simplicity, which allows the asparagus to shine in all its earthy glory.

The “dressing,” a mix of toasted bread crumbs, walnuts, parmesan, fresh lemon, olive oil, and crushed red pepper flakes, is textured, highly acidic, and slightly spicy, and the whole combination is irresistible — I find this one impossible to stop eating.

I know you will, too.

PS: Go-To Cucumber Salad

How to Make Raw Asparagus Salad, Step by Step

Gather your asparagus. You need about a pound for this. Trim away any tough ends.

Asparagus on a board.

Slice the stalks thinly on the bias.

Thinly sliced asparagus on a board.

Meanwhile, toast up some stale bread (whizzed in the food processor) with a few tablespoons of olive oil.

Toasty bread crumbs in a skillet.

Combine in a large bowl: toasted walnuts, grated parmesan, bread crumbs, lemon zest, salt, pepper, and crushed red pepper flakes.

A mixture of walnuts, toasted bread crumbs, parmesan, and lemon.

Add the asparagus and dress with fresh-squeezed lemon juice. Taste. Adjust the seasoning with salt and pepper to taste. Then add the olive oil.

A bowl of raw asparagus salad all tossed together.

Toss to combine. The original recipe calls for mint, too. Add it if you have it, but don’t worry if you don’t.

A bowl of raw asparagus salad all tossed together.

Transfer to a platter and serve.

A raw asparagus salad on a platter.
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A raw asparagus salad on a platter.

Raw Asparagus Salad with Walnuts & Parmesan

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5 from 61 reviews

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Description

If the idea of eating raw asparagus sounds odd, I assure you you will find it revelatory: this salad is so fresh and bright, and the seasonings, a mix of lemon, olive oil, toasted walnuts, and parmesan, make it difficult to stop eating — I have no doubt you will find this irresistible!

From Joshua McFadden’s Six Seasons, a favorite cookbook.

Notes:

Bread Crumbs: I love whizzing up stale bread in the food processor and toasting the crumbs in olive oil. If you’re not up for this, panko bread crumbs would be fine. I would still toast them in olive oil before adding them to the salad. You could also omit the bread crumbs and add more walnuts in their place.

Also, You only need 1/3 cup of toasted bread crumbs for this recipe, but I find it easier to make a large batch of crumbs than a small one. Save the remaining crumbs for other salads, soups, or eggs. They’re irresistible!

Ingredients

for the toasted bread crumbs:

  • a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt

for the salad:

  • 1/2 cup walnuts
  • 1 lb. asparagus, tough bottoms trimmed
  • 1/2 cup grated Parmigiano Reggiano
  • 1/4–1/2 teaspoon crushed red pepper flakes
  • salt to taste, I use Maldon here
  • freshly cracked black pepper to taste
  • zest from 1 lemon
  • Juice from 1 to 2 lemons to yield 1/4 cup
  • 1/4 cup lightly packed mint leaves, optional
  • 1/4 cup olive oil

Instructions

  1. To make the crumbs: Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. Measure out 1/3 cup of the crumbs — this is the amount the original recipe calls for. You can use more if you wish. 
  2. To toast the walnuts: Place the walnuts in a medium skillet. Set the skillet over low heat. Allow the walnuts to toast slowly while you prepare the salad. Remove them from the heat when they smell and look toasty. You can chop them on a cutting board or by gently crushing them in a tea towel.
  3. Prepare the asparagus: Using a sharp knife, slice the asparagus thinly on the bias.
  4. Assemble the salad: In a large bowl, combine the toasted walnuts, the 1/3 cup (or more!) toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, the zest of the lemon, and the lemon juice. Stir to combine. Add the asparagus and toss to combine. Taste and adjust to taste by adding more salt, pepper, chile flakes, or lemon juice. “When the flavors are bright and delicious, add the mint (if using) and 1/4 cup olive oil.” Toss to combine. Taste and adjust the flavors again if necessary.
  5. Transfer to a serving platter. Crack more pepper over top if you wish.
  • Prep Time: 20 minutes
  • Category: Salad
  • Method: Chop
  • Cuisine: American