This recipe is from the book Six Seasons by Joshua McFadden. With asparagus season coming to a close, we want to share one of our favourite recipes to try before this veggie officially leaves markets and shops for the summer. This may not be the prettiest dish, but its bright flavour and satisfying texture more than make up for that. Substance over style, right?
This recipe serves four.
⅓ cup dried breadcrumbs
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt & freshly ground black pepper
½ teaspoon dried chile flakes
1 pound asparagus, rough ends trimmed
¼ cup fresh lemon juice (can add more to taste)
½ cup lightly packed mint leaves
¼ cup extra-virgin olive oil
Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and Chile flakes. Toss to combine everything.
Cut the asparagus on a sharp angle into very thin slices (ensure the slices are very thin) and add to the crumb mixture. Add lemon juice and toss some more. Taste and dial in flavours by adding more salt, black pepper, Chile flakes or lemon juice.
When you feel the flavours are bright and delicious add the mint and olive oil and toss. Taste adjust again and you are ready to serve.
Follow along with our video tutorial on Instagram here.