White-bean and asparagus salad
Asparagus comes into season on the farms in April. I prefer to make this with the largest, fattest green spears I can find. Using canned beans is a real time-saver, but you can certainly make you own if you prefer, or use leftovers. (serves 4)
Ingredients
- 1 lb large asparagus, trimmed
- 1/4 Cup extra-virgin olive oil
- 1/2 tsp finely grated fresh lemon zest
- 2 TBS fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
- 4 slices bread, cut from a boule
- 1 (1/2-lb) piece Parmigiano-Reggiano, at room temperature
- 1/4 cup chopped fresh flat-leaf parsley
- Olive oil
- 1 garlic clove, halved crosswise
Directions
- Cut asparagus on a diagonal into 1/4 -inch-thick slices.
- Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes.
- While beans stand, butter the bread slices or smear them with olive oil. Then lightly grill or broil them.
- Run a vegetable peeler across the edge of the cheese to make several long curls
- Add the parsley to the beans and toss. Transfer this to a small platter or serving bowl and sprinkle the parmesan curls over the top. Serve with the broiled or grilled bread.
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