Asparagus Salad with Lemon, Parmesan, and Breadcrumbs

This salad speaks freshness. Crisp asparagus is coupled with tangy lemon and salty parmesan and toasted breadcrumbs to make people ask for seconds and thirds. I originally had a version of this salad in Aosta, Italy and have recreated it in my kitchen by taste. It is a family favorite and a wonderful salad for BBQs and simple summer meals.

Gather these ingredients and make this salad for dinner tonight.

• 1 tablespoon butter

• 1 clove finely minced garlic

• 1/2 cup breadcrumbs (from 2 slices stale bread or use good panko breadcrumbs)

• 1 pound asparagus, rough stem removed, sliced into 1/4-1/2 inch slivers on the diagonal

• Juice of 1 lemon or 1/4 cup

• Zest of 1 lemon

• 3/4 teaspoon salt

• 3/4 teaspoon pepper

• 1/3 cup rough grated parmesan

If you are making breadcrumbs, place stale bread in food processor and pulse a few times. Continue pulsing until you have medium/fine (not very fine and dusty) breadcrumbs. Heat the butter over medium heat. Add the garlic and reduce heat. Saute garlic for 30 seconds or up to a minute, stirring constantly. Up the head a tick, add breadcrumbs, 1/4 teaspoon salt, and 1/4 fresh ground . Saute breadcrumbs, stirring constantly until lightly browned and crispy. Remove from heat and set aside to cool.

To remove the tough ends of asparagus spears, hold the asparagus near the end with two hands and bend it until it snaps. It should break right at the correct place, leaving nothing but the tender tip. Place sliced asparagus in a bowl with 1/4 teaspoon salt, 1/4 teaspoon fresh ground pepper, lemon juice, and lemon zest. Toss to combine. Just before serving toss in grated parmesan. Add additional salt and pepper to your taste.

Pour salad into a shallow serving bowl or plate, sprinkle with 1/3 -1/2 cup toasted breadcrumbs, and serve immediately.

I typically serve this alongside a green salad, grilled fish or meat, crusty bread, and a glass of cool white wine or rose. It is a real crowd pleaser.