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Toasted Asparagus Salad with Pistachios is a vibrant and crunchy side dish that pairs tender asparagus spears with toasted breadcrumbs and pistachios. This salad is tossed in a light lemon dressing, making it a refreshing and flavorful addition to any meal.
The crisp-tender asparagus, nutty breadcrumbs, and crunchy pistachios create a satisfying bite, while the lemon dressing adds a refreshing tang. This salad is quick to prepare, healthy, and perfect for showcasing fresh, seasonal produce.
Serve it with this delicious lemon butter cod for a full meal.
Helpful Tips
- Toast Breadcrumbs and Pistachios Separately: Toasting the breadcrumbs and pistachios separately in a dry skillet over medium heat until golden and fragrant enhances their flavors and adds a delightful crunch to the salad. You can use the same pan to toast them in.
- Cut the Asparagus on the Bias: Cutting the asparagus thinly on the bias makes it easy to eat raw asparagus – super crunchy and delicious!
- Dress Just Before Serving: Toss the asparagus together just before serving to maintain the crisp texture of the asparagus and the crunch of the breadcrumbs and pistachios. This ensures the salad remains fresh and vibrant.
With these tips, you’ll create a Toasted Asparagus Salad with Breadcrumbs and Pistachios that’s not only easy to prepare but also bursting with flavor and texture. Enjoy this delicious and nutritious side dish with any meal!
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Toasted Asparagus Salad
Ingredients
- 2 thick slices day-old French bread
- 1 tablespoon (15 ml) olive oil
- 1/8 teaspoon (0.75 g) salt
- 1/2 cup (62 g) pistachios chopped
- 1 pound (454 g) asparagus tough bottoms removed
- 1/2 cup (50 g) grated Parmigiano Reggiano
- 1/4 teaspoon (0.5 g) crushed red pepper flakes to 1/2 teaspoon
- Salt and freshly ground black pepper to taste
- Zest from 1 lemon
- Juice from 1 to 2 lemons to yield 1/4 cup
- 1/4 cup (59 ml) extra-virgin olive oil
Instructions
- Place day-old bread in the food processor and pulse until fine.
- In a large pan over medium heat, add the oil. When hot, add the crumbs and the salt. Toast slowly, on medium or low heat, stirring occasionally, until crumbs are golden brown. Let cool slightly.
- Place the pistachios in the same pan over low heat. Remove them from the heat when they smell and look toasty.
- Slice the asparagus thinly on the bias.
- In a large bowl, combine the toasted bread crumbs, toasted pistachios, grated Parmigiano Reggiano, red pepper flakes, salt and pepper, to taste, lemon zest, and lemon juice. Stir to combine. Add the asparagus and toss.
- Drizzle on the 1/4 cup olive oil. Toss to combine. Taste and adjust the flavors, if necessary.
- Transfer to a serving platter.
Video
Notes
- Toasting the breadcrumbs and pistachios separately in a dry skillet over medium heat until golden and fragrant enhances their flavors and adds a delightful crunch to the salad. You can use the same pan to toast them in.
- Cutting the asparagus thinly on the bias makes it easy to eat raw asparagus – super crunchy and delicious!
- Toss the asparagus together just before serving to maintain the crisp texture of the asparagus and the crunch of the breadcrumbs and pistachios. This ensures the salad remains fresh and vibrant.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
