Rating: 5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Patricia A. Harmon, Baden, Pennsylvania
Recipe by Southern Living April 2005


Recipe Summary

20 mins
4 mins
1 hr
1 hr 24 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

127 calories; fat 5.5g; saturated fat 1g; mono fat 3.6g; poly fat 0.8g; protein 4.8g; carbohydrates 15.3g; fiber 4.4g; cholesterol 1.3mg; iron 2mg; sodium 351mg; calcium 61mg.