This is a great salad for using fresh, tender spring asparagus – because it showcases the flavor the vegetable in its raw form. Adapted from Six Seasons.

Ingredients

• 1/3 c breadcrumbs
• 1/2 c parmesan
• 1/2 c finely chopped walnuts, lightly toasted
• 1 t lemon zest
• 1 lb asparagus, tough ends trimmed off
• 1/4 c fresh lemon juice
• 1/4 c mint leaves, roughly chopped
• 1/2 t dried chile flakes
• extra virgin olive oil
• salt and pepper

Instructions

1. Combine breadcrumbs, parmesan, walnuts, lemon zest, 1 t salt, chili flakes, and a few twists of black pepper in a large bowl. Toss to combine.
2. Cut asparagus on a sharp angle into very thin slices, and add to breadcrumb mixture.
3. Add 1/4 c lemon juice and toss to combine. Taste and adjust flavors.
4. Add mint and 1/4 c olive oil and toss to combine.