From Farmer John’s Cookbook
Serve 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.
1 pound asparagus, cut on an angle in 1-inch pieces (about 3 cups)
1 Tablespoon extra virgin olive oil
2 teaspoons chopped fresh mint, optional
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
1. Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water and cover. Steam until the spears are tender and firm, 4-7 minutes.
2. Drain and place in an ice water bath (or under cold, running water for a moment to stop the cooking). Then, drain asparagus.
3. Put the olive oil, lemon juice, fresh mint if you’d like, lemon zest, salt and pepper in a small bowl and whisk until well combined.
4. Combine the beans, feta, radishes, and scallions in a large bowl. Add the asparagus slices and gently toss. Serve at room temp. or chilled.
*Save time, grab these kitchen tools:
Small mixing bowl