For the Asparagus Salad:

• ¾ cup Italian Breadcrumbs
• 1 tbsp. Butter
• 1 lb. Asparagus, sliced
• 6 Bacon Slices, cooked and chopped
• 1 can Butter Beans
• ¼ Small Red Onion, thinly sliced
• ½ cup Chopped Walnuts
• ½ cup Shaved Parmesan

For the Dressing:

• Zest & Juice from 1 Lemon
• ¼ cup Olive Oil
• 2 tbsp. Apple Cider Vinegar
• ½ tsp. Red Pepper Flakes
• Flakey Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Chopped Italian Parsley, for garnish

1. Toast the breadcrumbs in a large skillet. Simply heat over medium and melt the butter. Then add the breadcrumbs and continuously stir until they’re browning and toasted, about 3 – 4 minutes. Then remove from the pan and set aside.
2. Trim the bottom of the asparagus and discard. Then thinly slice the remainder on an angle. Keeping them raw will give this salad a bit of crunch.
3. To assemble the salad, simply mix the asparagus, cooked bacon, butter beans, red onion, walnuts, toasted breadcrumbs, and parmesan in a large bowl.
4. Before serving, add the lemon zest and juice, olive oil, apple cider vinegar, red pepper flakes, salt, and black pepper to a mason jar. Mix to combine. (alternatively you can add the red pepper flakes, salt, and black pepper directly to the salad instead of the dressing).
5. Drizzle the asparagus salad with dressing, sprinkle with Italian parsley, and serve immediately. Enjoy!