Asparagus White Bean Salad with Dijon Dressing
Ingredients
Scale
For the Dijon Dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon good quality extra virgin olive oil
- 1/2 tablespoon lemon juice
- Salt and pepper, to taste
For the Asparagus White Bean Salad:
- 1 bunch asparagus, cut into thirds, blanched or roasted (see notes for details)
- 1 15oz can white cannellini beans, Great Northern Beans or chickpeas
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped parsley
- 1 medium avocado, diced
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste (I suggest 1/8 teaspoon each)
Instructions
- Prepare the dressing: In a small bowl mix together Dijon mustard, olive oil, lemon juice, salt and pepper until uniform consistency is reached. Set aside.
- Add the cooked asparagus, white beans, bell pepper, parsley, avocado and spices to a medium-sized bowl and toss together gently.
- Pour the dressing on top and continue to toss until the asparagus salad is evenly coated with dressing.
- Enjoy immediately or cover and refrigerate to marinate. May store in the fridge for up to 3 days.
Notes
To blanch asparagus: Bring a small pot of water to a boil and then add asparagus. Cook for about 3 minutes. Asparagus should be soft to bite, but not mushy when done. Drain the asparagus and immediately add asparagus to an ice water bath (or run under extremely cold water) to stop the cooking process and maintain the bright green color.
Alternatively, roast asparagus: Preheat oven to 375F. Toss asparagus in 1/2-1 tablespoon olive oil and distribute on baking sheet. Roast for about 20 minute, until soft, but not mushy.