Zesty Asparagus and White Bean Salad

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Zesty Asparagus and White Bean Salad

 

1 pound asparagus, cut on an angle in 1-inch pieces (about 3 cups)

1 tablespoon 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 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

 

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.

 

 

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