Pink Peppercorn Lemon Thyme Asparagus Salad
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
2-4
Prep Time
10 minutes
Cook Time
5 minutes
This perfectly springy salad is zesty, herby and citrusy with a cheesy umami crunch. Put that raw spring asparagus to work in this easy salad that comes together quick - watch the recipe video below!
Chef Ryan Wiebe
Ingredients
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1 bundle of thin asparagus
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Roughly 3 Tbsp of each fresh herb you use: mint, dill and parsley used here, but you can use any light fresh herb (basil, sorrel, etc.)
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1 cup arugula
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3 Tbsp toasted panko bread crumbs
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1/4 cup toast chopped walnuts
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1/4 cup olive oil
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2 Tbsp champagne vinegar or white wine vinegar
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2 tsp Spiceology Pink Peppercorn Lemon Thyme seasoning, plus more for finishing
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1/2 lemon, juiced and zested
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Salt and pepper to taste
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Parmesan, as needed for a good covering
Directions
Grab a large bowl.
Cut the asparagus on a large bias cut, toss into the bowl.
Add in your fresh herbs and arugula.
For the vinaigrette, add in your olive oil, vinegar, Pink Peppercorn Lemon Thyme, lemon juice, zest, salt and pepper to taste.
Drizzle your vinaigrette into your asparagus mix and toss to coat.
To make the toasted panko bread crumbs, add 2 Tbsp of olive oil to a pan and 1/2 cup of panko bread crumbs. Cook over medium heat, stirring constantly and let the panko toast, this will take 3-5 minutes.
Once your breadcrumbs have cooled, sprinkle over your plated asparagus. Sprinkle more Pink Peppercorn Lemon Thyme seasoning, walnuts and a good amount of Parmesan cheese and dig in to this great spring salad!
