Thursday, May 2, 2013

Asparagus, White bean, Arugula Salad

Vegan Recipe I"m posting for my own records since I know the the Jewkes' are picky picky eaters! Fast, really yummy, worth a try if you're trying to get all you vitamins and nutrients and cut the processed stuff out.


  • 5 tbsp. extra-virgin olive oil
  • 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup)
  • 1 lb. asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
  • 1 can (15 oz.) cannellini beans, rinsed and drained (about 1 1/2 cups)
  • 2 tbsp. balsamic vinegar, plus 2 tsp.
  • 14 oz. arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)


  1. Heat 2 tbsp. oil in nonstick skillet over high heat until it just begins to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring often. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
  2. Meanwhile, whisk remaining 3 tbsp. oil, vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in medium bowl until combined. In large bowl, toss arugula with 2 tbsp. dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.


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