Prep 15 mins
Cook 10 mins
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.
- 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 of 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
- 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.
- Put the olive oil, lemon juice, fresh mint, lemon zest, salt, and pepper in a small bowl and whisk until well combined. Drain asparagus.
- 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.