Dear reader,
After a long winter packed with warm, hearty soups and stews, I think it is time for some fresh spring vegetables to lead the way. Plus, it’s important to take advantage of spring asparagus while you can, as its seasonal window is tight.
This dish is deceptively simple, highlighting crisp, spring produce. Remember, to be categorized as a salad, does not mean a leafy green base is required. Use any spring vegetables (i.e. snap peas, radish, artichokes, fava beans), combined with chopped fresh herbs, grains, legumes, homemade croutons, give it a simple dress (lemon, salt, and extra virgin olive oil) and your dish is complete. Colorful. Seasonal. Delicious.
Until next time,
Bridget
Lemony White Bean and Asparagus Salad
Equipment
- Large stock pot or saucepan
- Large lined baking tray
- Microplane Grater
- Citrus Juicer
- large, shallow serving bowl
Ingredients
For the Lemony Vinaigrette
- 2 lemons zested and juiced
- ½ teaspoon red chili flakes
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon olive brine
- a generous pinch of salt and pepper, to taste
For the Asparagus and White Bean Salad
- 1 pound baby red potatoes, chopped into small bite sized pieces
- 1 tablesppon extra virgin olive oil
- 1 tablespoon dijon mustard
- a pinch of salt and pepper
- 1-1½ pounds asparagus- washed, with woody ends removed TIP: Hold one end of the asparagus in each of your hands, bend it until it naturally snaps in two. Discard the tough, woody ends.
- 1.5 tablespoons salt Add to the boiling water before cooking the asparagus. Salt helps to maintain color and improve flavor when blanching veggies. Do not skip this step!
- 15 ounces white beans (navy or great northern) cooked, drained and rinsed
- 1½ cups peas if using frozen, soak them in hot water for a few minutes to defrost
- 11-12 olives, sliced in half lengthwise I use pimento stuffed Manzanilla olives
- 1 cup equal parts fresh parsley and fresh dill, de-stemmed and roughly chopped
Instructions
- Preheat the oven to 375°F
- In a small bowl, whisk together lemon juice, lemon zest, red chili flakes, olive oil, olive brine, season with salt and pepper, and store it in the refrigerator until you are ready to build the salad.
- Toss the chopped red potatoes in olive oil, mustard, salt and pepper.
- Spread the potatoes evenly across the lined baking tray and roast them in the oven for 35 minutes, tossing halfway through.
- While the potatoes are roasting, fill a large, deep stock pot or saucepan with water and bring the water to a boil.
- While the water is heating up, prepare your ice bath. Fill a large bowl with cold water and ice. Your asparagus will go directly into the ice bath after boiling.
- When the water has reached a hard boil, stir in the salt and then add the asparagus. Boil the asparagus for 2-3 minutes until it is slightly tender but still crisp. Do NOT let them get limp and soggy, please 🙂
- Drain asparagus, and place them directly into the ice bath. Allow the stalks to cool in the ice bath for a few minutes, then lay them out on a clean dish towel to dry. Once they are dry, use a paring knife to cut the stalks into ½ inch pieces
- Build the salad:In a large, shallow serving bowl, combine the potatoes, asparagus, beans, peas, and olives. olives. Toss them in the lemony vinaigrette until all the components are evenly coated. Top with fresh chopped herbs (dill and parsley), and season with salt and pepper to taste.
- Serve it on its own as the perfect side dish for your next spring party, alongside your preferred grain (quinoa, couscous, bulgar, etc), or with toasty slices of bread as a main course.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S
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