Crisp and light, Raw Asparagus Salad is a great summertime side dish. Tossed with parmesan and walnuts in a light, lemon-y dressing, it's refreshing and simple.
Course: Appetizer, Salad
Keyword: Asparagus Salad
1lbasparagus tough ends trimmed
For the Dressing:
Zest from 1 lemon
1garlic clove, minced
¼teaspooncrushed red pepper flakes
⅛tspground black pepper
Add walnuts to a large skillet over medium-low heat. Toss occasionally for 5-10 minutes while you prepare the rest of the salad, until toasted and fragrant. Remove from heat. Allow to cool while you make the salad.
Remove the woody ends from the asparagus. Cut the asparagus into thin slices at a sharp angle. Add to a large salad bowl.
In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper.
Pour dressing over the asparagus. Toss to coat.
Chill for an hour to combine flavors.
Chop walnuts on a cutting board roughly.
Sprinkle walnuts and grated parmesan over salad.
Cutting the asparagus into slim slices can take time but the asparagus will absorb the flavors and be tastier this way.Don’t skip the chilling step. The flavors will really begin to combine well and soak into the asparagus.