Asparagus and Walnut Salad

I enjoy preparing this asparagus and walnut salad whenever I crave something fresh and simple. It's a versatile salad that complements any main dish, and the crushed walnuts provide a satisfying crunch that makes it even more irresistible!

Aside from its delicious taste, asparagus is also a highly nutritious side dish. It's known to improve digestion and lower blood pressure, which is why I try to incorporate it into my diet regularly. This salad is a great way to enjoy asparagus in a new way, instead of the typical butter and garlic recipe. It pairs perfectly with my pistachio-crusted fish, or you could even substitute it as a side for my salmon en papillote.

The walnuts offer a pleasant contrast to the soft texture of the asparagus, and the lemon zest provides a refreshing tang to my taste buds. Although I prefer using walnuts, you can always experiment with different types of nuts to take advantage of their healthy fats.

Asparagus and walnut salad

INGREDIENTS

For the Dressing:

• 3 Tbsp. fresh lemon juice

• 1 Tsp. Dijon mustard

• 1/2 cup extra-virgin olive oil

• Kosher salt & pepper, to taste

For the Salad:

• 2 Ib. asparagus

• 4 oz. pea shoots or mâche

• 1/2 cup crushed roasted walnuts

• Zest from 1 lemon

• Freshly ground salt & pepper, to taste

• 1/4–1/2 teaspoon crushed red pepper flakes (optional)

NOTES:

*Before serving, test the flavours and add more salt, black pepper, red pepper flakes, and/or lemon juice until perfect!

INSTRUCTIONS

For the Dressing

1. In a small bowl, whisk together the lemon juice and dijon mustard. Gradually whisk in the oil. Finish by stirring in the salt and pepper.

For the Salad

1. After washing the asparagus, cut off the tops and bottoms. Discard the ends and put the asparagus tips aside for later. Thinly slice the spears into 1.5 inch long pieces on a sharp diagonal.

2. Add 3-quarts of well-salted water to a saucepan and bring to a boil. Add the asparagus tips and cook until tender, about 2 minutes. With a slotted spoon, transfer the tips to a colander. Rinse with cold water to cool quickly. Transfer to a paper towel-lined plate to dry. Repeat with the sliced spears; they’ll take about 1 minute.

3. In a large bowl, add all of the the asparagus and pea shoots and lightly coat them with the vinaigrette.

4. Assemble the salad: In the large bowl, combine the crushed toasted walnuts, crushed red pepper flakes, and salt and pepper to taste. Stir to combine. Top with the zest of one lemon and enjoy!

BON APPETIT!

Photography by: Patricia Brochu