Thursday, June 20, 2013

In the kitchen on Thursday: Awesome summer salad

Asparagus and Bean Salad

1 lb. Asparagus
1 can (15 oz.) Cannellini beans

1/2 C. Olive Oil
Juice of one lemon
1 Tbsp. lemon zest
3 Tbsp. Dried Tarragon

Bring a pot of salted water to a boil. Break off the ends of the Asparagus and wash them. Add them to the pot with the heat off for 1.5 minutes. Immediately drain the Asparagus and place in a bowl with ice water. While the Asparagus is cooling, drain and rinse the can of beans and place in a salad bowl. Mix all the dressing ingredients in a small bowl. Add the Asparagus to the beans and toss in the dressing. Makes 4-6 servings.

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