Shaved Asparagus salad

Asparagus ribbon salad with garlicky breadcrumbs and lemon mint vinaigrette


Garlicky breadcrumbs:

Lemon mint vinaigrette:



  1. Preheat oven to 250F. Chop bread into relatively even-sized cubes and bake until fully dried but not browned (about 45 minutes to an hour, depending on how moist the bread is).
  2. Pulse dried bread in food processor until large crumbs form. Avoid overprocessing, or you will end up with bread dust.
  3. Add remaining garlicky breadcrumb ingredients to food processor and pulse until evenly mixed.
  4. Blend all vinaigrette ingredients in blender until smooth.
  5. Remove lower portions of asparagus stalks. (See tip below.)
  6. Shave asparagus from top to bottom using potato peeler, starting from just below the base of the flower (tip). Set tips aside.
  7. Thinly chop remainders once they're too difficult to shave. Slice asparagus tips down the middle lengthwise.
  8. Toss prepped asparagus with strawberries, dressing, and half of breadcrumb mixture in serving dish.
  9. Pile remaining breadcrumbs on top of salad and decorate with edible flowers. Serve.

Recipe by Grateful | at