ASPARAGUS & CANNELLINI BEAN SALAD
A light and vibrant asparagus and cannellini bean salad, tossed with fresh herbs, lemon, and olive oil—perfect for spring.
Equipment
- Medium Saucepan
- Medium Mixing Bowl
- Small Mixing Bowl
- Spider Utensil
Ingredients
- 1 pound Thin Asparagus
- 15 ounce can Cannellini Beans - drained and rinsed
- 2 Tablespoons Fresh Parsley, finely chopped
- 1 Tablespoon Fresh Basil, finely chopped
- ½ Lemon - juiced
- ¼ cup Extra Virgin Olive OIl
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Bring a pot of salted water to a boil. While the water heats, gently rinse the asparagus and cut into 2-inch pieces.
- Blanch the asparagus. Add asparagus to the boiling water and cook for 3-5 minutes, until just tender but still vibrant. Cooking time will depend on the thickness of the asparagus.
- Prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, parsley, basil, salt, and pepper until well combined.
- Prepare an ice bath, by filling a medium bowl with cold water and ice.
- Shock the asparagus. Using a spider utensil, transfer the asparagus directly from the pot into the ice bath. This stops the cooking and preserves the bright green color. Let sit for 2–3 minutes, then drain.
- Assemble the dish. On a serving platter, spread the cannellini beans evenly. Drizzle with a small amount of the dressing.
- Layer and finish. Add the asparagus on top, pour over the remaining dressing, and gently toss to combine.
- Serve. Taste and adjust seasoning if needed. Serve slightly chilled or at room temperature.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Don't overcook the asparagus (but if you accidentally do, see my Creamy White Bean & Asparagus Soup recipe as that’s how it came about!)
- Toss everything together just before serving.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹