Raw asparagus salad with breadcrumbs, walnuts, and mint from Six Seasons: A New Way with Vegetables (page 73) by Joshua McFadden and Martha Holmberg

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Ingredients

asparagus
lemons
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Serves : 4

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Wavey on June 06, 2026

Easy to pull together. I purchased plain breadcrumbs for simplicity. Turns out bright and well seasoned as written. I don’t usually like mint in savoury dishes but the mint is so welcome here. Loved it!
westminstr on May 11, 2026

Still such a great salad. This time I omitted the mint and may have even preferred it that way. I used panko toasted in olive oil but from my previous note, I could try leaving that out.
hlange on April 18, 2026

Surprisingly I wasn't a huge fan of this. It was okay but I wouldn't make it again.
WaterPenny on April 09, 2025

Loved this! A great way to remember how delicious in-season raw asparagus can be. A small note: my garden mint is super potent so I always have to temper how much I add as it will easily over power everything. Sometimes, I'll just add a good pinch of dried mint instead.
prkrgrant on February 16, 2025

Early season asparagus, outdoor picnic, and this dish are *chef's kiss* Another six seasons recipe that really reflects the quality of your produce, but when it's good, it's good.
dmass on May 03, 2024

I didn’t see this recipe at the start of asparagus season and my husband wasn’t sure he would like raw asparagus, so I lightly steamed it. Just delicious! A lovely combination. Next year I will try it raw when our asparagus is just poking through the ground.
runoutofshelves on October 29, 2022

It's spring in Melbourne, very wet, but the asparagus is very cheap, and this recipe is such a ripper!
snoozermoose on May 30, 2022

Made this last week with my CSA asparagus. This was so tasty and pretty simple to make! A joy to eat alongside shrimp scampi.
bching on May 04, 2022

Delicious with my first asparagus harvest of 2022. I used hazelnuts in place of walnuts and will continue to make this recipe with them.
pomegranate on March 29, 2022

I love this recipe. I’ve made it several times using less olive oil than the recipe calls for. It keeps well in the fridge for a few days, too.
bernalgirl on May 31, 2021

Absolutely delicious with pencil-thin asparagus, what a great balance of flavors. Does not keep well, the breadcrumbs go to mush, but wonderful fresh
mharriman on April 01, 2021

As others have noted, this is a tasty salad. Made half a recipe for two of us. I used Dave’s Killer bread w/ power seed bread crumbs and they added a nice texture to the other ingredients. This tastes fine with less than called for olive oil. I reduced it in my portion (working down my quarantine +15) but left the correct amount in husband’s serving.
Barb_N on July 14, 2020

It’s late in the season so I blanched the asparagus. Simple but with complex layers of flavor. With the parmesan, this does not need any more salt. Garnished with garlic chives because that’s what I had.
nicolepellegrini on May 25, 2020

Loved this. I waited to add the breadcrumbs until right before serving so they wouldn't get soggy and used only a splash of olive oil - I didn't think it needed much at all as the other ingredients made such a light and fresh dressing. Very addictive and wonderful texture. Will definitely make again when it's time to celebrate asparagus season.
Dcampos on May 24, 2020

Every time I make this, everyone loves it. I made it today using nut crumbs instead of Panko. It tasted just as good.
westminstr on June 03, 2019

Can't believe I haven't posted on this dish before, but it is a regular for me during asparagus season. I have used Panko for breadcrumbs and also omitted them. I like to use just the stems for this dish and then tuck the extra tips into something else.
etcjm on April 11, 2019

Third time I've 'cooked' this. This time (because of the audience) I used 200g asparagus and then steamed some sugar snaps and french beans to make up the quantity. I also ensured this time I added the amount required of herbs which seems a lot. The extra herbs created a different dish and one which I enjoyed much more. The leftovers, which were eaten on the train made all jealous as it was so aromatic! Even my son who hates mint enjoyed it.
Lepa on March 24, 2019

We had this at a dinner party tonight and my friend added chili oil to make it spicy. It was a great touch. I've made it before (non-spicy) and the spicy version was even better.
hirsheys on June 14, 2018

Really tasty - amounts flexible. Would also be good with pecans (which I have in stock more often than walnuts). I used breadcrumbs that I made out of pita bread and aleppo pepper.
southerncooker on April 30, 2018

I'm usually not a big mint fan and neither is my daughter but we both thought it worked in this salad. This salad definitely screams spring.
SheilaS on April 26, 2018

This is really delicious and I've made it several times so far with fresh spring asparagus from the farmers market. It can served as a salad course or a room-temp side dish. I'd like to try adding eggs or shrimp to make it into a main dish. If you want crispy breadcrumbs, add them at the end so they don't sit around and get soggy in the lemon juice and olive oil.
Lepa on March 07, 2018

This is very good. I forgot to add the mint but it was delicious without; I'm sure it would be even better with. Do make a point of heeding the book's advice and eat some raw asparagus when it first appears. This is a fabulous way to make that happen.