Raw Asparagus Salad with Walnuts & Parmesan
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Yesterday morning, one of you, a local reader who found your way here via Margaret Roach’s A Way to Garden, dropped off a pound of freshly harvested homegrown asparagus. What a treat?! (Thanks, Richard!)
I knew exactly the recipe I would make with those pristine spears, one that would truly allow them to shine in all their earthy glory: Joshua McFadden’s raw asparagus salad with bread crumbs, walnuts, and parmesan from his book Six Seasons.
I’ve made this salad many times over the years, and, as with all of the recipes I’ve made from Six Seasons — which is a lot — this one is as delicious, as addictive, and as impossible to stop eating. I’ve quoted this passage from the book before, but in case you’ve forgotten, let me refresh:
When creating a dish, Joshua’s goal is for it “to taste like a potato chip,” meaning it should be “so tasty and savory that you can’t help but take one more bite…and then another.”
You will experience this upon tucking into this one.
In this recipe, the “dressing,” a mix of toasted bread crumbs, walnuts, parmesan, fresh lemon, and olive oil, is what keeps you going back for more — it’s textured, highly acidic, and has a nice kick thanks to a hefty amount of crushed red pepper flakes. The original recipe calls for mint, too, but I didn’t have any yesterday, didn’t feel like running out to get some, and, as it turned out, didn’t miss it!
Hope you all love this one as much as I do. I’ve included a few more favorite asparagus recipes below.
5 Favorite Asparagus Recipes
- Mark Bittman’s Super Asparagus-y Farro Risotto
- Shaved Asparagus and Fennel Salad with Avocado
- Spring Wheatberry Salad
- Shaved Asparagus and Arugula Salad
- Pasta Carbonara with Asparagus
Raw Asparagus Salad, Step by Step
Gather your asparagus. You need about a pound for this. Trim away any tough ends.
Slice the stalks thinly on the bias.
Meanwhile, toast up some stale bread (whizzed in the food processor) with a few tablespoons of olive oil. 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!
Combine in a large bowl: toasted walnuts, grated parmesan, bread crumbs, lemon zest, salt, pepper, and crushed red pepper flakes.
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.
Toss to combine. The original recipe calls for mint, too. Add it if you have it, but don’t worry if you don’t.
Transfer to a platter and serve.
PrintRaw Asparagus Salad with Walnuts & Parmesan
- Total Time: 20 minutes
- Yield: Serves 2-4
- Diet: Vegetarian
Description
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 also could 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
- 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.
- 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.
- Prepare the asparagus: Using a sharp knife, slice the asparagus thinly on the bias.
- 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.
- Transfer to a serving platter. Crack more pepper over top if you wish.
- Prep Time: 20 minutes
- Category: Salad
- Method: Chop
- Cuisine: American
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112 Comments on “Raw Asparagus Salad with Walnuts & Parmesan”
How does this salad hold up for a few days?
Hi Helene! Unfortunately, I don’t think this is a great recipe to make ahead — I think the bread crumbs will go soggy (which doesn’t mean they won’t be tasty, but still) and I think the asparagus, too, might lose a bit of its vibrancy. I wish I had some experience to draw from as far as storage goes, but there never are any leftovers with this one.
wondering if you have a substitute for breadcrumbs if I am gluten free? Can I just leave them out?
Hi Julie! I would just leave them out. You can add more walnuts to up the crunchiness factor. I know that other people (not for this recipe) have had success using gluten-free bread to make the bread crumbs, but I haven’t tried, so I don’t know how to advise in that regard.
Awesome recipe. I’ve been growing asparagus in my garden for four years now. This is the first year that I am able to harvest more than a few spears at a time. I hadn’t thought of using it raw, but I was intrigued by the idea. I picked the asparagus at 6:00. By 7:30, we were having dinner. The components of the recipe enhanced the fresh asparagus without obscuring it. This is a keeper.
So nice to hear this, Marty! And congratulations on your homegrown asparagus harvest… I know that is a years-in-the-making feat. So glad you enjoyed the recipe. I was shocked the first time I saw a recipe for raw asparagus, too, but it’s become a favorite way to prepare it, especially this time of year. Thanks for writing!
A lovely seasonal recipe. Just made this with organic asparagus from my local co-op. Hadn’t eaten raw asparagus before and this is a great introduction.
Wonderful to hear this, Felicity! Thanks so much for writing 🙂 And I know: raw asparagus is a revelation.
oh how I wish I had some asparagus fresh from somebody’s garden! That sounds perfect for this recipe. I will try it either way- hope I can track down some local asparagus!
I received another little delivery yesterday … a plastic cup filled with spears standing upright in a little bit of water … so sweet 🙂 🙂 🙂 I haven’t seen any asparagus at the farmers market yet, but I think it should be arriving soon. Hope you find some, Holly!
Is there a substitute that I can use for walnuts? Or is there another type of nut that will pair well?
Hi Danielle! You can either leave them out, or use really any nut you like: almonds, pine nuts, hazelnuts all would work well. Would any of those work?
Ali – this is REALLY delicious – just can’t figure out how to thinly slice the asparagus without slicing off part of a finger. Suggestions? Recipe is a keeper and will be in constant rotation for spring and summer. Almost felt virtuous eating it!!!
xo
Meryl, yay!! So happy to hear your enthusiasm for this one because it’s one of my favorites. As for slicing, I’m not sure how to advise … it’s probably just a matter of practice. I did once make this salad by shaving the asparagus with my peeler — as I remember I found it got a little soggier a little more quickly, but it was still good. That could potentially be an option for you.
xo
Definitely will keep trying – this recipe is a real winner!
💕💕💕💕💕
I can’t stop eating this – made it 3 days ago and it is still yummy!! Will be part of my repertoire during Asparagus season, for sure. Love this – thank you. xo
Yay! So nice to hear this, Meryl. I’ve been making it on repeat, too 🙂
All the recipes I make from Ali are a hit but this might be my favorite, made it tonight to have with roast chicken for dinner, my husband and I each half our chicken serving in the fridge for tomorrow and ate the whole salad! So fresh and delicious.
Oh yay! Colby, I love this 🙂 🙂 🙂 Thanks so much for writing and sharing. I find this one to be irresistible. Glad you agree 🙂
This looks like a wonderful recipe and I have been a big fan of your website for some time, recommending it to others as well. Now, however, I can only see a small strip of content with ads both below and on the side of the screen constantly flashing at me along with the strip of suggestions at the top. I realize that you have to earn money from your work, but it the experience is now quite unpleasant I’m sorry to say
Sara, I’m really sorry to hear this. I haven’t made any changes to the ad setup recently, but I’m going to email my ad company now and look into what’s happening and if anything can be done. The user experience is very important to me, which is why I don’t include content ads on newly published posts, so for this one, for example, the ads should only appear around the footer and sidebar, but not within the post itself. I’ll inquire.
I made this for the two of us and we had it fo 2 nights as an accompaniment to our protein (veggie burgers one night and chicken meatballs with pasta the second night). It is easy and delicious, packed with flavor. I made homemade crumbs, so easy. Definitely a recipe to make again and again.
So great to hear this, Lu! Thanks so much for writing. Homemade bread crumbs are the best xoxo
I made this last night, and it was delicious. The asparagus was sweet, the dressing rich and the crispy bits hit the perfect notes and made the perfect side. It was the first time I ate raw asparagus and I really enjoyed them
Thank you for sharing this delicious recipe!
Wonderful to hear this, Marie! Thanks so much for writing 🙂
Looks grand..thank you
Amazing! I have never had raw asparagus, but this was delicious!! I will for sure make this again.
Wonderful to hear this, Susan!
We picked nearly 15 ponds of asparagus at our farm yesterday. I made this for dinner tonight and my picky eater partner helped me empty the bowl. OMG good!
Yay! So nice to hear this, Barb!
I was skeptical about raw asparagus but this is truly delicious and delightful.
Great to hear this, Alexa!
This was delicious! I grow asparagus and sometimes get bored with it! This was a great salad! Thank you!
Great to hear this, Thera! Thanks for writing 🙂
Delicious!! Tried out my new mandolin to slice asparagus and it worked well! Will definitely be making this again, maybe with just a little bit less panko.
Great to hear this, Martha! Thanks so much for writing 🙂
Hi Ali,
Another all-star recipe from my “go to” source for great recipes. I served the salad with grilled shrimp that had been marinated in melted butter, garlic, lemon juice and red pepper flakes. Tomorrow I am going to make some orzo and then use the leftover salad, shrimp, orzo and some mint leaves to make wraps for dinner.
My continued thanks for you share.
Oh wow, that grilled shrimp sounds absolutely spectacular, and I love your idea of combining all of the leftovers in an orzo salad — brilliant! I love orzo and don’t make it nearly enough. Thanks for writing and thank you for the kind words 🙂
I loved the brightness of this recipe! Honestly the bread crumbs are not necessary! I added shaved carrot to give it a pop of color and a very small amount of pressed garlic because well, I love fresh garlic.
I will definitely make this again ..
Oh I love this! So nice to hear. Thanks for writing!
Absolutely wonderful, even without the breadcrumbs 🙂 Thank you for introducing me to lemon zest and raw asparagus!
Great to hear, Gabriela! Thanks for writing 🙂 🙂 🙂
I always start with your site when I want to find a great recipe for what I have on hand. At this moment, my green beans are ready for harvest! Do you think this recipe could be altered for green beans? I also have raw almonds.
It’s for a pot luck so omit the breadcrumbs?
Any advice would be greatly appreciated!
MeloDEAR! Hello 🙂 🙂 🙂 I think I would blanch the green beans for 1 minute. Then run them under cold water and dry them off really well. And I think all of the other dressing ingredients (with or without bread crumbs… maybe without for a potluck is a good idea) would be great.
Now that I’m thinking out loud, you probably could totally get away with raw green beans. Just slice them thinly on the bias. They’ll be perfect. Hope you are well! xoxo
Getting ready for asparagus season so I just made this with store bought asparagus. It is awesome. Cannot wait to make with local, fresh asparagus this spring!
Oh yay! So great to hear this. I love this one so much.
Made this for my dinner to go with pot stickers a d veggie chow mein. Loved it magnificent. I will make it again and again😊
Wonderful to hear this, Nancy! Thanks so much for writing 🙂 🙂 🙂
Alex,maybe I missed something re the breadcrumbs but in your description writing you mention only needing 1/3 cup for this recipe but go head and make more for future. Then you measure 1 1/2 – 2 cups for the bowl to toss the asparagus. Have you adjusted the recipe liking the add’l crumbs or is 1/3 the correct amt? Thank you.
You didn’t miss anything! So sorry for the confusion here. I just edited the recipe to make it more clear. In short: I find it easier to make a larger batch of bread crumbs and to save the remaining toasted bread crumbs for a future use. But the original recipe only calls for 1/3 cup. You can use more if you wish … I always do. Thanks for bringing this to my attention!
Hi Ali! This asparagus salad is simply deeelish! I love asparagus but never had it raw and all the flavors just come together. I used panko and included the mint. Definitely going to make this again and again!
So great to hear this, Marjorie! Thanks so much for writing 🙂 🙂 🙂
Amazing. Had no idea raw asparagus could be this delicious. Recipe was easy to follow and the salad was really easy to put together even though it did have a couple different components. I used Panko breadcrumbs for simplicity. I halved the recipe and it was perfect for me and my husband to share. Served with a cast iron rib eye steak. NOM. TEN STARS.
Woohoo! Great to hear this, Anna 🙂 🙂 🙂 Thanks so much for writing and sharing your notes. Cast iron rib eye sounds amazing 💕💕💕
This was absolutely delicious! Despite the positive reviews, I couldn’t imagine eating raw asparagus — and neither did my husband who looked at me and said “RAW asparagus??” as I was preparing to make it. Definitely a keeper recipe! Thank you!!
Great to hear, Homa! I felt the same way before I tried. Thanks for writing 🙂
This was amazing! My only disappointment is that there were no leftovers. Used some asiago in place of the parmesan; everything else exactly as recipe states. Ready to make it again, but not sharing next time.
So great to hear all of this, Melanie 🙂 🙂 🙂 I agree: this salad is best enjoyed alone 🤣
Absolutely the best. Our go to during asparagus season.
So nice to hear this, Linda! It’s one of my favorites as well 🙂 🙂 🙂