Asparagus Salad

by Brian Kerr,
Owner of Central Oregon Restaurant Consulting

1/2 cup dried breadcrumbs
2/3 cup lightly toasted walnuts, chopped
1-2 tsp lemon zest, fine
Sea salt and freshly ground black pepper
Crushed red pepper
1.5 lbs very thin asparagus
1/4 cup lemon juice
1/3 cup basil leaves, chopped
Parsley and mint, chopped
Extra virgin olive oil
Blue de auvergne

Combine the crumbs, walnuts, zest, salt pepper and CRP.

Toss well.

Add the asparagus, cut on the bias to 1 inch lengths, lemon juice and basil.

Toss well.

Taste for salt and lemon. Once satisfied, add the olive oil and the cheese.

Cup onto plates, garnish with more zest, the parsley and mint.

6 servings

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