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
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
Freshly grated black pepper
Garnish edible flowers (optional)
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.
Roll Mint leaves to form a cigarette and slice. This method prevents bruising the leaves and allows to keep them green in color.
Combine in a bowl pea sprouts, asparagus, mint, and other dry ingredients.
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.
Top with a little extra Parmigiano-Reggiano
Option to garnish with edible flowers