Zesty Asparagus and White Bean Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from Farmer John's Cookbook by John Peterson (Gibbs Smith, 2006). The long months of winter greens and root vegetables are coming to a close, and what better way to tip your hat to spring eating than with asparagus? In this recipe for Asparagus and White Bean Salad, asparagus takes center stage with a cast of enthusiastic flavors like feta, lemon zest, mint and radishes. Hello spring! Served with crusty bread, this salad makes a terrific meal. SIMPLE SOLUTION: White beans provide a delectable, hearty tenderness, without overwhelming the asparagus. Tangy feta, zesty lemon, and a touch of mint gives this salad a bright and refreshing flavor. If you have a special steamer just for asparagus, in which the asparagus is steamed standing upright, cut the asparagus into pieces after steaming. Ingredients:
1 lb asparagus, cut on an angle in 1-inch pieces (about 3 cups) |
1 tablespoon virgin olive oil |
2 teaspoons fresh lemon juice |
1 teaspoon fresh mint, chopped |
1/2 teaspoon lemon zest, freshly grated |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1/2 cup feta cheese, crumbled |
1 cup white beans, drained and rinsed (cooked or canned) |
1/2 cup radish, thinly sliced |
2 tablespoons scallions, thinly sliced |
Directions:
1. Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender yet firm, 4 to 7 minutes depending on thickness. Drain and place in an ice water bath (or under cold water) for a moment to stop the cooking.
2. Put the olive oil, lemon juice, fresh mint, lemon zest, salt, and pepper in a small bowl and whisk until well combined. Drain asparagus.
3. Combine the beans, feta, radishes, and scallions in a large bowl. Add the asparagus pieces. Pour on the dressing and gently toss. Serve at room temperature or chilled.
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