Original Recipe: Asparagus and White Bean Salad
Asparagus, Green Pea, White Bean and Radish Salad with Lemon Dijon Dressing
- 2 large bunches asparagus
- 1 c. raw green peas
- 1 15oz can Great Northern Beans, rinsed and drained
- 1 recipe Lemon Dijon Dressing
- 1 T. minced chives
- OPTIONAL: 1 small radish halved and sliced paper thin
Bring a large pot of water to boil.
Prepare a large bowl of ice water.
Remove the tips and the ends of the asparagus stalks. Discard the ends, reserve the tips, and slice the stalks into 1" pieces. Separate the slices into 4 piles - the ends, the tips, and two piles of middles based on their size.
When the water is boiling, add the ends of the asparagus and set a timer for 1 minute.
Add the larger of the middle pieces and set timer for another minute.
Add the smaller of the middle pieces and set timer for another minute.
Add the asparagus tips and set timer for 2 minutes.
Turn the heat off and remove all the asparagus to the bowl of ice water.
Bring the water back to a boil and add the peas. Set a timer for 2 minutes.
While the peas are cooking, remove the asparagus from the ice water.
After 2 minutes, turn the heat off and remove the peas to the bowl of ice water.
While the vegetables cool, prepare the dressing and rinse the beans.
Transfer asparagus and peas to paper towels and dry them (or, us a salad spinner). Arrange them in a large serving bowl (I used an oval casserole dish).
Sprinkle LIGHTLY with salt.
Add the beans to the center, then sprinkle the chives overall.
If you're using the radish, scatter it over the dressing.
Spoon the dressing over everything and serve.
I served it with scrambled eggs for an easy simple dinner.
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