Recipe: Spring Asparagus and White Bean Salad

Categories: The Produce Box, asparagus, mint, radish, salad, veggie

From the kitchen of:

Pat and Doug Calarie, The Produce Box newsletter 2010

3 c. asparagus, cut into 1-inch pieces (about 1 1/2 lb)

5 thinly sliced radishes

1 medium shallot, peeled and minced

1 1/2 c. canned cannellini beans, rinsed and drained

1/2 c. (2 oz) crumbled feta or goat cheese

1 TB fresh mint

Dressing:

2 tsp fresh lemon juice

1 tsp Dijon mustard

1/4 tsp salt

1 tsp grated lemon zest

2 TB extra-virgin olive oil

1/8 tsp black pepper

Steam asparagus, covered, for 2 minutes - or until tender. Rinse asparagus with cold water and drain.

Gently combine asparagus, beans, radishes, feta, shallot, and fresh mint in a serving bowl.

Make dressing by combining lemon juice, lemon zest, mustard, olive oil, salt, and pepper. Whisk to combine.

Pour dressing over asparagus mixture, and toss gently to coat.

Spring Asparagus and White Bean Salad