Martha Stewart Asparagus and Walnut Salad

Martha Stewart asparagus and walnut salad turns raw shaved asparagus, toasted walnuts and sharp Pecorino Romano into a crisp, tangy spring side dish in 15 minutes. Try this easy spring salad for a simple grilled fish dinner or an Easter brunch, since it's no-cook and takes one bowl.

Slice the asparagus very thin on the bias, because thin slivers soak up the vinegar dressing and turn tender without any cooking. Cut it thick and every bite stays woody and stringy instead.

Martha keeps the asparagus completely raw, so it stays crunchy and grassy-green where a blanched version would go soft. Shaved Pecorino Romano adds a salty, sharp bite that a milder Parmesan wouldn't give.

Martha Stewart Asparagus and Walnut Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

190

kcal

Thin raw asparagus slices stay snappy under a bright apple cider vinaigrette, while toasted walnuts and shaved Pecorino add crunch and a salty bite. It all comes together with one quick toss in a single bowl.

Ingredients

• 2 tablespoons apple-cider vinegar
  

• 3 tablespoons extra-virgin olive oil
  

• Salt and freshly ground pepper
  

• 1 pound asparagus, trimmed, stalks sliced thinly on the bias
  

• 1 ounce shaved Pecorino Romano
  

• 1/4 cup walnuts, toasted and chopped
  

• 1/4 cup fresh parsley leaves
  

Directions

• Make the dressing: Whisk 2 tablespoons apple-cider vinegar and 3 tablespoons extra-virgin olive oil in a medium bowl. Then season it with salt and freshly ground pepper.
• Prep the asparagus: Trim 1 pound asparagus and slice the stalks thinly on the bias. Thin slices matter here, since the asparagus stays raw and needs to be tender enough to eat.
• Toss the salad: Add the asparagus, 1 ounce shaved Pecorino Romano, 1/4 cup toasted and chopped walnuts and 1/4 cup fresh parsley leaves to the bowl. Toss everything until each piece is coated with dressing.
• Season and serve: Taste the salad and add more salt and pepper if it needs it. Then serve it right away, while the asparagus is still crisp.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Pecorino Romano?

Shaved Parmesan works well here, though it tastes a little milder and nuttier. If you want the same sharp, salty punch, stick with Pecorino and use a vegetable peeler to make wide, thin shavings.

Can I make this asparagus salad ahead of time?

Slice the asparagus and whisk the dressing up to a day ahead, and keep them separate in the fridge. Toss everything together just before serving, because the vinegar softens the asparagus and the walnuts lose their crunch.

How long do leftovers keep?

Leftovers stay good in the fridge for about a day, though the asparagus gets softer and the color dulls as it sits in the vinegar. It still tastes fine, just less crisp, so it's best eaten the day you make it.

What can I use instead of walnuts?

Toasted pecans or almonds both work, and so do pine nuts if you want something a little richer. Toast whichever one you pick in a dry skillet for 3 to 4 minutes so the flavor comes through.

What's the most common mistake with a raw asparagus salad?

Slicing the stalks too thick is the big one, since thick pieces stay tough and stringy when they aren't cooked. Also trim off the woody ends first, which usually means cutting about an inch from the bottom.