Asparagus Salad with Walnuts and Mint

I finally made this well known Josh McFadden salad.

1. • 1/3 cup dried breadcrumbs
   • 1/2 cup freshly grated Parmigiano-Reggiano cheese
   • 1/2 cup finely chopped lightly toasted walnuts
   • 1 teaspoon finely grated lemon zest
   • Kosher salt and freshly ground black pepper
   • Dried chile flakes
   • 1 pound asparagus, tough ends trimmed
   • About 1/4 cup fresh lemon juice
   • 1/4 cup lightly packed mint leaves
   • Extra-virgin olive oil

1. 1. Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
   2. Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
   3. When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.