Crisp Asparagus Salad with Walnut breadcrumbs

VegetarianQuickSaladVegan

Jun 3

Written By Sophie Burton

Recipe Details

Serves: 4 (as a side)
Prep Time: 10 mins
Cook Time: 5 mins
Ready In: 15 mins
Difficulty: Easy

Meal prep storage

Best served fresh. Can be stored in an airtight container with dressing for up to 3 days.

Ingredients

300g small white asparagus
100g baby spinach (or other leafy greens)
1 lemon, zested
2 lemons, juiced
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp chilli flakes
1 sprig fresh mint, chopped
--- Walnut Breadcrumbs ---
1 slice bread (approx. 40g), almost stale
65g walnuts
2 tsp olive oil
1/4 tsp salt

Method

In a blender wizz together the bread and walnuts, add in the olive oil and salt, wizz up until you have medium/fine bread crumbs. Place a large pan on a high heat and toast the bread crumbs, until golden and some edges are crisp.

While the breadcrumbs are toasting, slice the asparagus lengthways in half (fatter asparagus in thirds). Place in a flat-bottomed bowl. Zest the lemon into the breadcrumbs. Then juice 2 lemons, add 3 tbsp of olive oil (or more if desired), a pinch of chili flakes, mint, salt, and pepper. Stir or shake together and pour over the asparagus. Push the asparagus down into the dressing to ensure all are covered and leave to the side.

To serve, wash and place the spinach on the serving dish, layer over a handful of the asparagus and then top with a good handful of the breadcrumbs, drizzle over some of the dressing and enjoy!