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Spring Asparagus and White Bean Salad

Submitted by: JustRightMenus

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


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.