Raw asparagus & pea sprouts salad with breadcrumbs, walnuts, and mint.


This salad is so dense with nutrients that I felt an instant placebo effect while eating it. Winter sometimes can get me in a funk, and I use food to get me through what I call "spring withdrawals". I was craving something fresh that sang and tasted of spring. Holy smokes did I nail it! Raw asparagus retains its nutrients including fiber, folate, vitamins A, C, E, and K.


Time: 30 min | Yields 4


Ingredients:

4oz pea sprouts

1/3 cup dried breadcrumbs (I use Italian blend)

1/2 cup fresh grated Parmigiano-Reggiano cheese

1/2 cup chopped walnuts

1 teaspoon lemon zest

1/4 cup lemon juice

2 pounds asparagus (I used multi color)

1/4 cup mint leaves

Extra-olive oil

Kosher salt

Freshly grated black pepper

Garnish edible flowers (optional)


Directions:

  1. Cut the ends of asparagus about 1 inch, as they are a bit woody in texture. Using a sharp knife cut the asparagus at an angle into very thing slices.

  2. Roll Mint leaves to form a cigarette and slice. This method prevents bruising the leaves and allows to keep them green in color.

  3. Combine in a bowl pea sprouts, asparagus, mint, and other dry ingredients.

  4. Add 1/4 lemon juice and toss. Then olive oil and salt/pepper to taste and toss again. Keep dialing flavors to reach your desired palate for acidity and deliciousness.

  5. Top with a little extra Parmigiano-Reggiano

  6. Option to garnish with edible flowers



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