A simple recipe to celebrate this gorgeous season of abundance! With our Sprouted Walnuts making their way to stardom. You can also play and try crunchy toasted almonds, pumpkin seeds or even our Purely Sprouted Black Pepper Walnuts. The choice is yours. Enjoy!
The Goods:
FOR THE TOASTED BREAD CRUMBS:
- a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs - we love gluten free bread from Simple Kneads and Bread Srsly but use any bread that brings you joy!
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
FOR THE SALAD:
- 1/2 cup sprouted walnuts
- 1 lb. asparagus, tough bottoms trimmed
- 1/2 cup grated Parmigiano Reggiano or vegan parm of choice
- 1/4–1/2 teaspoon crushed red pepper flakes
- salt to taste
- freshly cracked black pepper to taste
- zest from 1 lemon
- Juice from 1 to 2 lemons
- 1/4 cup lightly packed mint leaves or herb of choice
- 1/4 cup olive oil
Get Cooking:
- 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. Add your mint, or any herb of choice and 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 and devour!! A spring recipe to fall in love with.
Note: you can also top with purely sprouted Garden Herb mix for an extra kick of deliciousness! Or use our black pepper walnuts!!!