Raw Asparagus Salad with Toasted Bread Crumbs, Walnuts, and Parmesan

One of my FAVORITE spring recipes....a raw asparagus salad you’ll want to eat like a bowl of cereal

I love a raw vegetable moment, especially in spring. When done right, raw veggies can be as satisfying (or more?!) as something slow-roasted or deeply caramelized. There’s the satisfying CRUNCH! The FRESHNESS! The pure, unadulterated flavor—it's like a vegetable’s ESSENCE. And let’s not forget the bonus: all those vitamins and nutrients stay intact—no heat to dull their powers, no water to steal them away.

This salad—adapted from Joel McFadden’s Six Seasons—is a perfect example. Thinly sliced asparagus gets tossed with a crunchy, nutty, lemony, toasty mix of bread crumbs, walnuts, and parmesan, which, if I’m being honest, is less of a topping and more of a situation I would happily eat with a spoon. Make your bread crumbs ahead of time, and this salad comes together in five minutes.

Spring is THE TIME for this spectacular salad. Asparagus stalks are sweet, snappy, and delicate, miles away from the sad, woody spears of winter. And while roasting or grilling asparagus is great, when it’s in peak season, eating it raw is a revelation. Trust.

Photo by Alisa Golovinska on Unsplash

If you think walnuts are bitter, there’s an easy trick that has transformed walnut haters in my life into walnut lovers: After toasting them, put them in a salad spinner basket or colander and shake vigorously over the sink. The (bitter) skins will fall away, leaving you with buttery, delicious, non-bitter walnuts. If that’s still not enough to convince you, just swap in almonds or pine nuts—the salad will be just as superb.

I like to add a few handfuls of wild or baby arugula, which isn’t in Joe’s original recipe but makes the salad feel even more vibrant. It’s also a great trick if you have unexpected guests—it stretches the salad beautifully. Add as much or as little as you like—the peppery bite of arugula plays so well with all the toasty, crunchy goodness. (I’m in favor of tossing arugula into most things.)

I’d serve this salad for dinner alongside a simple pounded chicken breast and cherry tomatoes (recipe here):

Dinner is served!

Or with a simple steak. Or with a frittata for a memorable brunch…

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