Asparagus and White Bean Salad With Feta and Lemon Dressing

Serves: 4

Stacey

ingredients

1 lb (about 3 cups) asparagus, tough ends trimmed, cut diagonally into 1-inch pieces
1 Tbs extra-virgin olive oil
1/2 tsp grated lemon zest
2 tsp lemon juice
1 tsp chopped mint
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup cooked or canned white beans, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup thinly sliced radishes
2 Tbs thinly sliced scallions, both green and white parts

1
In a large, lidded pot with a steamer insert, fill with 1 1/2 inches of water and bring to a boil over medium-high heat. Steam the asparagus pieces, covered, until they are tender-firm, 4 to 7 minutes. Drain in a colander under cold, running water to stop the cooking. Set aside.
2
In a small bowl, whisk together the oil, lemon zest and juice, mint, salt and pepper.
3
In a large bowl, combine the beans, feta cheese, radishes, scallions and steamed asparagus pieces. Add the dressing and gently toss to evenly coat. Serve at room temperature or chilled.

Source: Stacey