Recipe courtesy of Kardea Brown

Warm Asparagus Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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Kosher salt

2 bunches asparagus, trimmed, peeled, cut into 1 1/2- to 2-inch long diagonal pieces

1/3 cup extra-virgin olive oil 

1 cup walnuts, coarsely chopped 

1 tablespoon minced garlic 

Cracked black pepper

1 cup shaved Parmesan  

Juice of 1 lemon 


  1. Bring a large pot of salted water to a boil and fill a large bowl with ice water.
  2. Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
  3. Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
  4. To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.