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White Bean and Asparagus Salad

Source of Recipe

Joyce Harvey - 5th grade teacher


List of Ingredients

1/2 lb fresh asparagus, trimmed
7 dried tomatoes
1 garlic clove, minced
1 Tbsp brown sugar
2 Tbsp Extra-virgin Olive Oil
2 Tbsp white wine vinegar
1 Tbsp water
1 tsp spicy brown mustard
1/4 tsp dried rubbed sage
1/4 tsp salt
1/4 tsp pepper
1 (19-oz)can Cannellini beans, rinsed and drained
1/4 c chopped red onion
2 tsp drained capers
1 (5-oz) bag gourmet mixed salad greens
1 Tbsp shredded Parmesan cheese


Recipe

Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2-4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces and chill until ready to use. Chop tomatoes. Whisk together garlic and next 8 ingredients in a medium bow; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.