Raw Asparagus Salad With Breadcrumbs Walnuts And Mint Food

RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS, AND MINT

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.

ASPARAGUS SALAD WITH TENDER GREENS AND MINT

Steps:

• Bring vinegar and spring onion to a boil in a small saucepan over medium heat. Cook until liquid is reduced by half, about 2 minutes. Set aside.
• Bring a medium saucepan of water to a boil; add salt. Prepare an ice-water bath, and set aside. Peel bottom 2 inches of asparagus, reserving peels. Blanch asparagus peels 2 minutes; immediately transfer with tongs to ice-water bath to stop the cooking. (Keep water at a boil.) Remove peels with a slotted spoon; set aside. (Reserve ice-water bath.) Blanch asparagus until crisp-tender, about 4 minutes. Immediately transfer with tongs to ice-water bath. Drain; set aside.
• Cut lower third from each asparagus spear, and transfer pieces to a food processor. Set remaining asparagus aside. Add reserved peels, the vinegar mixture, and mustard to processor; process until smooth. With processor running, pour in lemon juice and then oil in a slow, steady stream. Pass mixture through a fine sieve into a small bowl; discard solids. Season vinaigrette with salt and pepper.
• Put salad greens and mint in a large nonreactive bowl (glass or ceramic). Drizzle with vinaigrette, and gently toss. Divide asparagus among serving plates. Top each serving with dressed salad greens and a slice of speck.

RAW ASPARAGUS SALAD

Steps:

• Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads.
• Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON

Steps:

• Preheat the oven to 500 degrees F.
• Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
• In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
• Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
• Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

ASPARAGUS AND EGG SALAD WITH WALNUTS AND MINT

Steps:

• In a saucepan, bring to a boil enough water to cover eggs by an inch. Gently lower in eggs and reduce heat to a simmer. Boil for 8-1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes., Place Parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon red pepper flakes. Stir to combine., Cut the asparagus on a sharp angle into very thin slices and add to the Parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, red pepper flakes, or lemon juice. Add mint and olive oil; toss, adjusting seasoning again., Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and gently stir just to combine., Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more-manageable toasts.

ASPARAGUS WITH LEMON AND MINT

Steps:

• In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
• In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
• Just before serving, stir in mint and lemon juice.
• Serve at room temperature.