Thursday, June 28, 2012

White Bean and Asparagus Salad

White Bean and Asparagus Salad
by Gary Gee
Adapted from Southern Living

1 pound fresh asparagus, trimmed
7 sun-dried tomatoes
1 clove garlic, pressed
1 Tablespoon agave nectar or honey
2 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
1 Tablespoon water
1 teaspoon spicy brown mustard
¼ teaspoon dried rubbed sage
¼ teaspoon freshly cracked black pepper
1 can (19 ounce size) cannellini beans, rinsed and drained
2 teaspoons capers, drained
6 ounces your favorite salad greens (such as spinach, arugula, spring mix)
¼ cup grated Manchego cheese
Snap off rough ends of asparagus; arrange asparagus and 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 large bowl; add asparagus, tomatoes, beans, and capers, tossing to coat. Cover and chill 1 hour.
To serve, arrange greens on platter or shallow bowl. Spoon asparagus mixture over salad greens; sprinkle with cheese.

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