Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

Truly delicious and it will be a regular in my spring rotation. Another winner from Josh McFadden's Six Seasons. The grated cheese is a main player, so use good parmesan, freshly grated.  I've modified it a bit: I prefer it with greens like butter lettuce or spinach.  The photo shows spinach chiffonaded.

1 lb asparagus, tough ends trimmed (I only had ½ lb so I added some baby spinach, chiffonaded)

½ c. dried breadcrumbs (Fresh would be better but the packaged bread crumbs were ok too. It's also ok to omit the crumbs)

½ c. fresh grated Parmigiano Reggiano cheese (I often use a vegetable peeler instead of a grater)

½ c. finely chopped lightly toasted walnuts

1 tsp finely grated lemon zest

1 tsp kosher salt & fresh ground pepper

½ tsp dried chile flakes

Butter lettuce leaves or spinach leaves

¼ c. tightly packed mint leaves (I chiffonade the mint)

¼ c. fresh lemon juice

Extra virgin olive oil

Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of grinds of black pepper, and chile flakes. 

Cut the asparagus on a sharp angle into very thin slices. (For those whose knife skills aren't up to that, use a vegetable peeler or Benriner mandoline to create thin strips and then cut those into 2" segments). Add to the crumb mixture. Add ¼ c. lemon juice and toss some more. Taste and adjust the flavors by adding more salt, black pepper, chile flakes or lemon juice.

When the flavors are "bright and delicious," add the mint and ¼ c. olive oil (or a drizzle) and toss. Taste, adjust again, and serve.