To me, asparagus is such a versatile vegetable. Whether you add it to the grill, sauté it, stir-fry it, roast it with lemon and garlic or even add chopped asparagus to your homemade pizza – it tastes great, adds fiber, folate and Vitamins A, C, E and K, as well as the important antioxidant glutathione. The below recipe offers a tasty side salad with a boost of protein.
SHAVED ASPARAGUS AND WHITE BEAN SALAD adapted from www.cleaneating.com
ingredients
- 2 bunches fresh asparagus (about 1 lb each)
- 1 tbsp olive oil, grapeseed oil or coconut oil
- 1 medium red onion, thinly sliced
- 3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well
- 2 tbsp fresh squeezed orange juice
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp apple cider vinegar
- 1/2 cup chopped unsalted walnuts, lightly toasted
- 1/2 cup shaved Parmesan cheese
- 1/4 cup slivered basil
- Sea salt and fresh ground black pepper, to taste
directions
- Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (NOTE: You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
- Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
- Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.
“If we look at the world with a love of life, the world will reveal its beauty to us.” ~Daisaku Ikeda
Be Well ~Meg @REJOOVwithMeg
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