White Bean-and-Asparagus Salad |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 1 |
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After cooking the asparagus, this is practically a dump-and-stir recipe. Combine steamed asparagus, tomatoes, white beans and seasonings, and serve over a bed of mixed greens for a chilled bean side dish that’s great for summer entertaining. Ingredients:
1/2 pound fresh asparagus, trimmed |
7 dried tomatoes |
1 garlic clove, minced |
1 tablespoon brown sugar |
2 tablespoons extra-virgin olive oil |
2 tablespoons white wine vinegar |
1 tablespoon water |
1 teaspoon spicy brown mustard |
1/4 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (19-ounce) can cannellini beans, rinsed and drained |
1/4 cup chopped red onion |
2 teaspoons drained capers |
1 (5-ounce) bag gourmet mixed salad greens |
1 tablespoon shredded parmesan cheese |
Directions:
1. Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.
2. Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.
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