Source: From Farmer John’s Cookbook: The Real Dirt On Vegetables
Servings: Serves 4
Entered by: Eric Wagoner
Vegetarian

Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor.

Ingredients

  • 1 pound asparagus, cut on an angle in 1-inch pieces (about 3 cups)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon chopped fresh mint
  • 1/2 teaspoon freshly grated lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup cooked or canned white beans, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1/2 cup thinly sliced radishes
  • 2 tablespoons thinly sliced scallions

Instructions

  1. 1
    Place the asparagus in a steamer basket set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender-firm, 4 to 7 minutes depending on thickness. Drain and place in an ice water bath (or under cold, running water) for a moment to stop the cooking.
  2. 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. 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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