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Raw Asparagus Salad with Walnuts & Parmesan
Ingredients
  • subheading: 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
  • ¼ teaspoon kosher salt
  • subheading: FOR THE SALAD:
  • ½ cup walnuts
  • 1 lb. asparagus, tough bottoms trimmed
  • ½ cup grated Parmigiano Reggiano
  • ¼ to ½ 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 ¼ cup
  • ¼ cup lightly packed mint leaves, optional
  • ¼ cup olive oil
  • Cook Mode Prevent your screen from going dark
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