Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

　　

Ingredients

4 servings

　　1/3 cup dried breadcrumbs

　　1/2 cup freshly grated Parmigiano-Reggiano cheese

　　1/2 cup finely chopped lightly toasted walnuts

　　1 teaspoon finely grated lemon zest

　　Kosher salt and freshly ground black pepper

　　Dried chile flakes

　　1 pound asparagus, tough ends trimmed

　　About 1/4 cup fresh lemon juice

　　1/4 cup lightly packed mint leaves

　　Extra-virgin olive oil

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.

　　From Six Seasons: A New Way with Vegetables © 2017 by Joshua McFadden. Reprinted with permission by Artisan Books.Buy the full book from Amazon or Bookshop.