Crisp Asparagus Salad with Walnut breadcrumbs

Serves: 4 as side / Ready in: 10 mins / Difficulty: 2/5 / Storing: Best eaten fresh, asparagus can be stored in along with the dressing in a sealed container for up to 3 days.

Ingredients

Asparagus salad

• 300g small white Asparagus

• 100g baby spinach or other leafy green

• Zest of 1 lemon

• Juice of 2 lemons

• 3 tbsp olive oil

• salt and pepper

• pinch chilli flakes

• 1 sprig of mint leaves, chopped

Walnut bread crumbs

• 1 slice of almost stale bread

• 65g walnuts

• 2 tsp olive oil

• large pinch salt

Method

In a blender wizz together the bread and walnuts, add in the olive oil and salt, wizz up until you have medium/fine bread crumbs. Place a large pan on a high heat and toast the bread crumbs, until golden and some edges are crisp.

While the breadcrumbs are toasting, slice the asparagus lengthways in half (fatter asparagus in thirds). Place in a flat-bottomed bowl. Zest the lemon into the breadcrumbs. Then juice 2 lemons, add 3 tbsp of olive oil (or more if desired), a pinch of chili flakes, mint, salt, and pepper. Stir or shake together and pour over the asparagus. Push the asparagus down into the dressing to ensure all are covered and leave to the side.

To serve, wash and place the spinach on the serving dish, layer over a handful of the asparagus and then top with a good handful of the breadcrumbs, drizzle over some of the dressing and enjoy!

Nutritional information, per serving
kcal: 270
Fat: 24.1g
Saturates: 3.1g
Carbs: 11.9g
Sugars: 2.6g
Fibre: 3.8g
Protein: 6g