Asparagus Salad with Walnuts and Manchego

Ingredients

• 1 lb Asparagus (Choose spears no thicker than a pencil; trim the woody ends and slice no thicker than 1/4 inch on the diagonal.)
• 0.5 cup Walnuts (Roughly chopped.)
• 3 oz Manchego cheese (Shaved or finely grated.)
• 3 tbsp Extra-virgin olive oil
• 2 tbsp Lemon juice (Freshly squeezed.)
• 1 tsp Dijon mustard
• 1 tsp Honey
• Kosher salt (To taste.)
• Black pepper (Freshly ground, to taste.)

Steps

1. 1

   Trim the woody ends from the asparagus. Using a sharp knife, slice the spears diagonally into pieces no thicker than 1/4 inch. Keep the slices as uniform as possible so they remain crisp but are easy to chew.

2. 2

   Heat a dry skillet over medium heat. Add the chopped walnuts and toast for about 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Transfer them to a plate and let them cool.

3. 3

   In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey until emulsified. Season with kosher salt and freshly ground black pepper.

4. 4

   Place the sliced asparagus in a large bowl. Add the dressing and toss thoroughly to coat every piece.

5. 5

   Add the toasted walnuts and Manchego. Toss gently so the cheese remains in visible shavings or pieces.

6. 6

   Taste and adjust the salt, pepper, lemon juice, or olive oil as needed. Serve immediately while the asparagus is crisp and the walnuts are still crunchy.

Notes

The source page was access-restricted and did not expose its ingredient list or instructions. The quantities and dressing ingredients above are culinary estimates based on the dish title and the visible description, not a verified transcription of the Milk Street recipe.

Nutrition per serving

• salad
• side dish
• vegetarian
• raw
• no-cook
• gluten-free
• quick
• spring