White Bean and Asparagus Salad
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
White beans are a great base for light yet nutritious, protein-rich salads. Use canned cannellini beans for a quick dinner. They're tossed with a vinaigrette of aromatic white vinegar, garlic, and olive oil and left to steep for a few minutes to infuse flavor. Fresh asparagus, sliced into thin ribbons, and tarragon add richness and vitamins to the salad. Before serving, top the bean salad with toasted panko breadcrumbs. They'll add a delicious crunch against the tender beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g asparagus
- 425 g canned cannellini beans (rinsed)
- 1 clove of garlic
- 2 tablespoons tarragon vinegar
- 3 tbsp. panko
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Recipes with similar ingredients: white beans, cannellini beans, asparagus, panko breadcrumbs, vinegar with tarragon, tarragon
Cooking the dish according to the recipe:
- In a large bowl, combine one can (14 oz) can cannellini beans (rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar; let stand for 15 minutes.
- Using a vegetable peeler, cut 1 bunch of trimmed large asparagus into long strips. Add to a bowl with 1 tbsp chopped tarragon and another 1 tsp vinegar, season with salt and pepper to taste, and toss. Sauté 3 tbsp of parsley in 1 tbsp olive oil in a frying pan. panko breadcrumbs; sprinkle the salad with breadcrumbs.
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