Raw Asparagus Salad With Walnuts Parmesan Recipes

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ASPARAGUS SALAD WITH WALNUT OIL VINAIGRETTE



Asparagus Salad With Walnut Oil Vinaigrette image

This is the BEST recipe I have ever found using fresh asparagus. I think I could eat this salad everyday for the rest of my life. I discovered this exceptional recipe on foodnetwork, originally from Emeril Lagasse. I have added Blue Cheese crumbles to the finished salad because I think it sends this salad over the top. I have made this recipe several times now. Every time I make it I enjoy it more and more. This salad will make an ordinary meal fabulous!! If you enjoy asparagus as much as I do, I think you will enjoy this recipe!

Provided by Bev I Am

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup vegetable oil (I use grape seed oil to make it healthier)
1/2 cup walnut oil
2 lbs asparagus, trimmed and steamed until tender
1/3 cup walnuts, toasted
1 tablespoon fresh parsley leaves, chopped
1/4 cup blue cheese, crumbles
salt
fresh ground black pepper

Steps:

  • In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
  • Continue to whisk and add vegetable oil in thin stream.
  • Whisk in walnut oil; set dressing aside.
  • Place steamed asparagus on platter; pour dressing over asparagus.
  • Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
  • Taste and season with additional salt and pepper if necessary.
  • Serve immediately.

Nutrition Facts : Calories 419.8, Fat 42.6, SaturatedFat 5.5, Cholesterol 4.2, Sodium 410, Carbohydrate 7.8, Fiber 3.6, Sugar 2.2, Protein 6

RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS, AND MINT



Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint image

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

Provided by Joshua McFadden

Categories     Spring     Asparagus     Walnut     Breadcrumbs     Parmesan     Lemon     Lemon Juice     Mint     Salad     Raw     Side     Vegetarian     Vegan     Wheat/Gluten-Free     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil

Steps:

  • Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
  • Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
  • When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.

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