Monday, June 3, 2013

Asparagus and White Bean Salad

Quickly blanched asparagus and white beans complement each other in texture and flavor.  Feel free to jazz this up with some chopped fresh herbs, too, if you like (try basil or dill). I got the idea of combining blanched asparagus and white beans in a salad from the New York Times, but the seasonings are my own.

1/4 lb asparagus, tough ends snapped off
Ice water
1 1/2 - 2 cups cooked white beans
2-3 Tbsp minced red onion
1 Tbsp white wine vinegar, or more to taste
1 Tbsp extra virgin olive oil
Salt and pepper to taste

Slice the asparagus thinly on the diagonal.  Have a medium bowl of ice water ready.

Bring a large saucepan of water to a boil.  Salt, then add the asparagus and blanch for 1 minute.  Drain the asparagus immediately and put it in the bowl of ice water to cool it and stop the cooking.  Drain again once cool.

Combine the blanched asparagus with all other ingredients in a medium bowl and mix well.  Taste and adjust seasonings if needed.  Serve cold or room temperature.

Serves about 4.

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