Raw Asparagus Salad

Get a fresh and tasty jump on your day with this fresh raw asparagus salad.  Perfect as a side or a main, it pops with vibrant flavor and crunch, while bringing in warm vibes from nutty parmesan, toasty garlic bread crumbs, and warm toasted walnuts. Yum! Lucky for us, this Spring vegetable can be found all year long. 

Jump to Recipe

Why you will love this raw asparagus salad!

It’s fresh! It’s fun! It's easy and has so many options! Variations included below. 

This is my spin on Joshua McFadden’s Six Seasons cookbook, a truly lovely cookbook focusing on produce. My version is modified quite a bit, but I owe the inspiration to Joshua, which is what he encourages. I hope my version empowers you in the same way. 

Jump to:

• Why you will love this raw asparagus salad!
• Ingredients
• HOW TO MAKE RAW ASPARAGUS SALAD
• Options and Substitutions:
• Equipment
• FAQ
• A Few Fun Facts about Asparagus:
• Raw Asparagus Salad with Walnuts and Parmesan

Ingredients

The Toasted Bread Crumbs

I prefer and use day-old or staled sourdough to make these toasted bread crumbs. Sourdough is heartier and offers easier digestibility due sourdough's fermentation. Simply pulse a slice or two in a blender to create fine crumbs.

• Stale or day-old sourdough bread
• Extra-virgin olive oil
• Kosher salt or Redmond Real Salt
• Garlic Powder – don’t skip the garlic powder, it makes a lovely difference.

The Salad:

• Toasted Chopped Walnuts
• Fresh, Raw Asparagus
• Grated Parmigiano Reggiano. Dubliner cheese makes a great alternate as well.

Honey Mustard Dressing 

This recipe is half of my Honey Mustard Recipe, modified with just lemon juice. 

• Creamy dijon mustard - adds both creaminess and tang. Feel free to add more or less to adjust to your liking. 
• Honey creates balance and a touch of sweetness 
• Fresh squeezed lemon juice
• Kosher or Redmond real salt
• Fresh ground black pepper
• Extra virgin olive oil 

HOW TO MAKE RAW ASPARAGUS SALAD

1. Prepare the Dressing: Add all the ingredients to a mason jar, secure the lid, shake until blended.
2. Make the toasted bread crumbs: Place day-old “stale” sourdough bread in the food processor or blender and whiz until coarsely fine. Measure out 1.5 cups of crumbs. Heat plain bread crumbs in a skillet until toasty, about 3-5 minutes. Add the 2 tablespoons of extra virgin olive oil, salt, and ground garlic powder and continue to toast over medium to low heat. Stir occasionally until golden brown, about 10 minutes total. Yields about 105g or 1 ½ cups of finished crumbs. Use only ⅓ cup for the salad and save the rest for soups and salads. Optional: you can add ¼ teaspoon of crushed red pepper to the bread crumbs when you add the olive oil for a little spicy bump. 
3. Toast the walnuts: You can chop the walnuts on a cutting board or give them a quick whiz in a small food processor. Place the walnuts in a medium-sized skillet over low heat. Allow the walnuts to toast slowly while you prepare the other ingredients. Remove walnuts from the heat when they look and smell toasted.  
4. The asparagus: Remove the tough white bottoms, typically about 1”-2” off the bottom. This part is very fibrous, like straw, and quite flavorless. Using a sharp knife, slice the asparagus thinly and diagonally on the bias. The finished result should yield about one pound of cut fresh asparagus (450g). 
5. Assemble the salad: In a large bowl, combine the asparagus, walnuts, toasted crumbs, parmesan, and prepared salad dressing, toss and plate up, garnish with an extra squeeze of fresh lemon juice. Tasty!

Options and Substitutions:

• You can use Dubliner Cheese in place of Parmigiano Reggiano.
• You can swap out the breadcrumbs for boiled whole wheat berries.
• I often add cut up cocktail or English cucumbers for an extra pop of fresh crunch.
• If you like you can also garnish with finely chopped grilled bacon for an extra flavor profile.
• For a little spicy kick, add a ¼ teaspoon of crushed red pepper to the breadcrumbs while toasting, right after adding the olive oil. 

Equipment

• Blender or Food Processor – for bread crumbs and/or chopping walnuts
• Medium Skillet – for toasting
• Rubber Spatula
• Mason Jar – for the dressing
• Medium Bowl – for tossing salad ingredients 

FAQ

Can I make this ahead?

Yes! This Cold Asparagus Salad is great to make ahead or for hosting dinners and parties, or as work lunch meal prep. Reserve bread crumbs and toss in right before serving. 

Can you eat asparagus raw in a salad?

Asparagus is a highly nutritious vegetable that can be eaten cooked or raw. 

Why is this raw asparagus salad so good for you?

Rich in Antioxidants, asparagus is delicious and also a good source of Vitamin A and Vitamin E. These antioxidants help the body fight off “free radicals,” or oxygen particles that cells produce as waste. The benefits go on and on, but I won’t bore you. 

A Few Fun Facts about Asparagus:

Asparagus season kicks off in late February and extends until June, with the prime harvesting months being April and May. Because of modern farming practices, asparagus can often be found in grocers year around. Here are a few of my WHY’S for choosing asparagus as the star of the show:

Vibrant Flavor: I like to indulge in the crisp, earthy taste of asparagus because it adds a burst of freshness to your meals, elevating your recipes. 

Nutrient Powerhouse: Packed with vitamins A, C, and K, along with folate and fiber, asparagus not only delights your taste buds but also contributes to a healthy and balanced diet.

Asparagus is a Versatile Culinary Star: From grilling and roasting to stir-frying, asparagus adapts effortlessly to various cooking methods, making it an ingredient that enhances a wide range of dishes.