Runner Bean and Raw Asparagus Salad Recipe
Like almost everyone else, I have been enamored with Joshua McFadden's cookbook, Six Seasons. At first I resisted. Seasonal market cooking. Really? Again? Yes, really. The story is the seasons but in...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Cooking tools:
- Serving bowl
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 1/3 cup dried breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup chopped lightly toasted black walnuts
- 1 teaspoon grated lemon zest
- 1/4 cup chopped mint leaves
- Kosher salt
- freshly ground black pepper
- 1 pound asparagus, trimmed
- 1 cup cooked Rancho Gordo Ayocote Morado, Ayocote Negro, Scarlet Runner, or Buckeye (aka Yellow Indian Woman) beans
- About 1/4 cup fresh lemon juice
- Extra-virgin olive oil
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