White-Bean and Asparagus Salad
Jackie Opitz
Recipe from Gourmet Magazine, April 2006
ingredients
- 1 lb medium asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 1/2 tsp finely grated gresh lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 (15-19 oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
- 4 slices country-style bread
- 1 (1/2 lb) piece Parmigiano-Reggiano
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp unsalted butter, softened
- 1 garlic clove, halved crosswise
directions
- 1
Cut asparagus on a diagonal into 1/8 inch thick slices.
- 2
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, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
- 3
Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
Source: Jackie Opitz
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