After cooking the asparagus, this is practically a dump-and-stir recipe. Combine steamed asparagus, tomatoes, white beans and seasonings, and serve over a bed of mixed greens for a chilled bean side dish that’s great for summer entertaining.
1/2 pound fresh asparagus, trimmed
7 dried tomatoes
1 garlic clove, minced
1 tablespoon brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 teaspoon spicy brown mustard
1/4 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped red onion
2 teaspoons drained capers
1 (5-ounce) bag gourmet mixed salad greens
1 tablespoon shredded Parmesan cheese
How to Make It
Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.
Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.
I adapted a few things in this recipe, but my husband and I both loved it. I roasted the asparagus, which makes a huge difference in the taste. I used fresh tomatoes and sweet onions, and I omitted the water from the dressing. I used artificial sweetner (about 1/3 of the amount of sugar called for in the recipe). Lastly, I didn't have mixed salad greens, so I used baby arugula, which was perfect! This awesome recipe will become a regular in my house, just for us as well as for entertaining.
I love this salad - I've been making it for so long the magazine page is now tatty. I usually replace the asparagus with green beans (unless asparagus is in season and cheap). I don't include the brown sugar. I usually make a batch on the weekend - everything but the salad greens and parmesan and then add the salad greens and parmesan to a portion each day for the next few days and take it work for lunch.
Outstanding combination of flavors! I used an entire pound of asparagus and chopped oil-packed sun-dried tomatoes. Made the rest as directed and served with Rocky Mountain Salmon and Arugula-Walnut Pesto Farfalle. So light and delicious!
I made this as a main dish for myself for dinner. I LOVE so many of the ingredients - sun-dried tomatoes, cannellini beans and asparagus - that it just sounded like a sure thing and I wasn't disappointed. I can't wait to try it again today after the flavors have married. I think this is a great vegetarian dish, lunch OR side dish and it goes together easily. I will definitely make this again....maybe add a can of tuna in the summer!
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