Warm Asparagus Salad
with Walnut Breadcrumbs
This Warm Asparagus Salad with Walnut Breadcrumbs is pure spring on a plate. It’s bright, tender, buttery, and beautifully layered with texture and flavor. The sweet pea greens pair perfectly with fresh asparagus, and the combination of butter, basil, cheese, and toasted walnuts makes every bite feel special.
Even with all that elegance, this asparagus side dish looks far fancier than it actually is. It comes together quickly, and you can serve it warm or at room temperature. The warmth of the asparagus gently wilts the pea greens, which helps the butter, walnut breadcrumbs, and cheese melt into every leaf. It’s simple, soft, and incredibly flavorful.
Grab your ingredients
- Sweet pea greens
- Asparagus
- Gluten free panko bread crumbs
- Butter
- Olive oil
- Flake Salt
- Walnuts
- Cheese
- Basil
Serve it warm or at room temperature.
For the best texture, serve the salad shortly after cooking. The asparagus tastes amazing right out of the pan, and the warm breadcrumbs cling beautifully when everything is still slightly steamy.
If you’re craving a seasonal side dish that feels elevated yet effortless, this warm asparagus salad is the one.
More Vegetarian recipes to try.
Pro Tip:Toast the walnut breadcrumbs until just golden. They add crunch, richness, and flavor—but burn fast. Pull them from the heat the moment they become fragrant.
If you make this Warm Asparagus Salad with Walnut Breadcrumbs, share it with me on Instagram @whitesparrowfoodco. I’d love to see your beautiful spring plates!
Warm Asparagus Salad with Walnut Bread Crumbs
- Total Time: 13 minutes
- Yield: 2-4 1x
- Diet: Halal
Ingredients
- 3 tablespoons salted butter, divided
- 1 bunch Asparagus, trimmed and ends peeled
- 2 heaping tablespoons Gluten free panko bread crumbs
- 1 large pinch flake salt, plus more to season
- 2 tablespoons walnuts, roughly chopped
- 1/2 lemon, zest
- 2 handfuls sweet pea greens
- 1 teaspoon Olive oil
- 2 tablespoons (or so) peeled salted cheese (like robusto, gouda or Parmesan)
- 6-8 basil leaves
Instructions
- Heat up a skillet over medium heat. Melt 1 tablespoon of butter and swirl to coat the pan. Add the asparagus and let cook for 2 minutes. Using tongs to mix around and then let cook for another 2 minutes. Continue this for 6 minutes.
- Meanwhile, place the sweet pea greens on a serving plate. Drizzle with olive oil and a pinch of salt.
- Remove the asparagus and place on top of the greens.
- Add the pan back to the heat. Add in the remaining 2 tablespoons butter, bread crumbs and chopped walnuts. Toss to coat and cook for 1 minutes or until the bread crumbs are toasted brown. Add in the lemon zest and a small pinch of salt.
- Spoon the bread crumb and walnut mixture on top of the asparagus. Sprinkle the cheese and basil leaves on top. Serve.
Notes
Pro Tip – Add 1/2 teaspoon fresh lemon juice to the olive oil and salt on top of the sweet peas. So good and fresh.
- Prep Time: 5
- Cook Time: 8
- Category: vegetarian
- Method: stove top
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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