Asparagus Salad
This is not a boring Asparagus Salad (with Lemon, Parmesan & Crispy Breadcrumbs). This is bright, crunchy, lemony, and layered with crispy golden breadcrumbs that taste like little bites of sunshine- in 20 minutes! It’s the kind of spring salad that feels fancy enough for Easter but easy enough for a Tuesday night!
Servings: 6 servings
Ingredients
For the Toasted Breadcrumbs
- 1 ½ cups panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- Pinch crushed red pepper flakes
- ¼ teaspoon kosher salt
- Freshly ground black pepper
For the Salad
- 1 pound fresh asparagus tough ends trimmed, sliced thin on a diagonal
- 3 to 4 radishes julienned
- ½ cup freshly grated Parmigiano Reggiano
- ¼ cup shaved Parmigiano Reggiano for topping
- ¼ cup toasted pine nuts
- ¼ cup lightly packed fresh mint leaves thinly sliced
- ½ shallot very finely chopped, or fresh garlic
- Zest of 1 lemon
- ¼ cup fresh lemon juice from 1–2 lemons
- ¼ cup extra-virgin olive oil
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the olive oil, then stir in the panko breadcrumbs, red pepper flakes, salt, and black pepper. Cook, stirring frequently, for 5–7 minutes until deeply golden and crisp. Transfer to a plate to cool completely.
- Trim the woody ends from the asparagus and slice very thin on a sharp diagonal. If the asparagus is thick, blanch in salted boiling water for 30 seconds, then transfer immediately to ice water. Drain and pat dry. Thin asparagus can be used raw.
- In a large bowl, whisk together the lemon zest, lemon juice, Dijon mustard, and chopped shallot. Let sit for 5 minutes to soften the shallot. Slowly whisk in the olive oil until the dressing is smooth and emulsified. Season with salt and black pepper.
- Add the asparagus, radishes, grated Parmigiano, mint, and toasted pine nuts to the bowl. Toss gently until evenly coated.
- Transfer to a serving platter and top with shaved Parmigiano and a generous sprinkle of toasted breadcrumbs just before serving.
Notes
- Slice the asparagus very thin so it stays tender and absorbs the lemon.
- Let the shallot sit in lemon juice first to mellow the sharp bite.
- Toast breadcrumbs deeply golden for a real nutty flavor, and add them at the very end so they stay crisp.
- Salt the salad right before serving to keep it fresh and crunchy.
- Taste and adjust lemon + salt at the end. That final balance makes it shine.
Nutrition
Serving: 6servings | Calories: 288kcal | Carbohydrates: 16g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 410mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 672IU | Vitamin C: 9mg | Calcium: 198mg | Iron: 3mg
