Raw Asparagus Salad

Adapted from Joshua McFadden’s Six Seasons

This recipe is infinitely adaptable. You can substitute more nuts for the breadcrumbs, or vice versa, add in the herb of your choice, and more.


1 bunch asparagus
lemon juice to taste (about 1/4 cup)
zest of one lemon
olive oil
1⁄4 - 1/2 cup toasted nuts of your choice (walnuts, almonds, hazelnuts, or pine nuts)
toasted breadcrumbs (optional - instructions for making breadcrumbs here or here)
parmesan, soft goat cheese or feta (optional) (shaved or crumbled)
salt and pepper 
1/4 cup lightly packed mint leaves (optional)


Shave the asparagus into thin ribbons with a vegetable peeler or slice the asparagus thinly using a sharp knife. If shaving the asparagus, the easiest way to shave asparagus is to put the spear on a table or hard surface, and start at the root end, shaving downwards towards the tip. 

In a large bowl, combine the toasted nuts, the toasted bread crumbs, cheese, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus, lemon juice, and oil and toss to combine. Taste and adjust the flavors again if necessary.