Warm Asparagus and White Bean Salad
This delicious asparagus and white bean salad is served warm, but can also be made ahead and served chilled. It is a perfect side dish for chicken or fish, and with 9 grams of protein and fiber, is hearty enough to be eaten as a vegetarian main course. If you are making it ahead of time, or for meal prep, add the avocado just before serving.
Total Time: 14 min. Prep Time: 10 min. Cooking Time: 4 min. Yield: 4 servings
Ingredients: 2 tsp. olive oil 1 bunch asparagus, cut into 1-inch pieces (about 12 spears) 2 cloves garlic, finely chopped 1 cup canned white beans (or cannellini beans or navy beans), drained, rinsed 1 cup pea tendrils (or watercress or baby spinach) 1 medium avocado, chopped 20 raw pistachios, chopped 2 Tbsp. fresh lemon juice 1 tsp. finely grated lemon peel (lemon zest)
Preparation: 1. Heat oil in medium nonstick skillet over medium heat. 2. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp. 3. Add garlic; cook, stirring frequently, for 1 minute. 4. Place asparagus mixture, beans, pea tendrils, avocado, pistachios, lemon juice, and lemon peel in a medium bowl; toss gently to blend. 5. Divide evenly between four serving bowls.
Tip: Pea tendrils are also called pea shoots. They are the early stems of the pea plant. If you can’t find them, or don’t grow them, use watercress or baby spinach.