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.
PS: Go-To Cucumber Salad
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.
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!
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
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
- 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
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.
PS: Go-To Cucumber Salad
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.
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!
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
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
- 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
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.
PS: Go-To Cucumber Salad
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.
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!
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
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
- 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
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!
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
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
- 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
Find it online : https://alexandracooks.com/2021/05/02/raw-asparagus-salad-with-walnuts-parmesan/
Last week, in preparation for a chat with Margaret Roach all about asparagus, I found myself scouring my favorite seasonally organized cookbooks, namely Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer.
Having followed the Canal House ladies for years now, I’ve come to associate asparagus with them — and them with asparagus. When I see fat spears at the market, I think of their insistence on peeling the bottoms, an effort I’ve yet to make, to ensure they cook evenly. I also think of their shaved asparagus salad , one I love, one that introduced me to using the vegetable in its raw form.
When I opened Canal House most recently, I found a recipe I’ve previously overlooked — it’s written start to finish in eight sentences, does not include an ingredient list or a photo, and takes up about an inch and a half of the page. I made it immediately and know it will be the one I make most often this spring both for its simplicity and deliciousness.
Here’s what you do: roast asparagus with olive oil, salt, and pepper. When they’re just beginning to char, transfer them to a platter, shave parmesan over top, drizzle with aged balsamic vinegar, and season generously with freshly cracked black pepper. Devour immediately.
A Few Notes
- The critical ingredient here is aged balsamic , which generally is very pricey. Last summer a friend introduced me to Testa’s Pantry Balsamico di Modeno , which I can buy locally at the Niskayuna Co-op but which is available to purchase online, too. It’s syrupy and delicious, and it’s $16.99 for a 250 ml bottle. This is a great — a more than great — value. (For some reference, an 8.5 oz (roughly 250 ml) bottle of Villa Manadori typically goes for $49.95. I have not done a side-by-side taste test with Testa’s balsamic against other more expensive varieties, but I have no doubt Testa’s Pantry would hold its own.
- If you don’t feel like splurging on balsamic vinegar, you can make your own by simply reducing 1/4 cup of standard balsamic vinegar stovetop until it gets syrupy (see recipe for details). I do this with Ina’s Roasted Brussels Sprouts.
Simple Roasted Asparagus, Step by Step:
You’ll need about a pound of asparagus. Ever since receiving the homegrown asparagus in two little plastic cups filled with a small amount of water a few weeks ago, I’ve been storing my asparagus at room temperature the same way. They’ve been keeping beautifully.
Snap away the bottom ends.
Cut the asparagus spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
Season with salt and pepper. Dress with olive oil. Transfer to the oven for about 20-25 minutes or …
… until the tips of the spears are beginning to char.
Transfer to a platter.
Shave parmesan over top; then drizzle with syrupy balsamic:
So simple, so good.
If you don’t feel like splurging on balsamic vinegar, you can reduce 1/4 cup of standard balsamic vinegar until…
… it reduces by a little more than half. Transfer the balsamic to a bowl immediately because it will continue to reduce as it sits, and if it reduces too much it will turn sticky and caramel-like.
Description
Adapted from the Canal House Cooks Every Day cookbook.
Asparagus: The Canal House ladies, Christopher Hirsheimer and Melissa Hamilton, suggest purchasing fat asparagus and peeling them. Do this if you are able to or simply buy what is available. I never peel — lazy! — but do so if you wish.
Balsamic: You can buy aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced by half its volume. Simply simmer 1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.
- 1 lb. asparagus spears, see notes above
- 2 tablespoons olive oil
- salt, preferably flaky sea salt — I’ve been using Maldon for this one
- freshly cracked black pepper to taste
- Parmigiano Reggiano
- 1 tablespoon syrupy balsamic vinegar, such as this , or see notes above
- Heat your oven to 425ºF, convection roast if you have it.
- To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
- Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char.
- Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler — this is my favorite — shave parmesan over top to taste.
- Finish the dish by drizzling the syrupy balsamic over top.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American, Italian
