White-Bean and Asparagus Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons unsalted butter, softened
- 1 garlic clove, halved crosswise
- Carbohydrate 120 g(40%)
- Cholesterol 54 mg(18%)
- Fat 36 g(56%)
- Fiber 29 g(115%)
- Protein 64 g(129%)
- Saturated Fat 15 g(77%)
- Sodium 959 mg(40%)
- Calories 1044
Preparation Cut asparagus on a diagonal into 1/8-inch-thick slices. Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
Preparation Cut asparagus on a diagonal into 1/8-inch-thick slices. Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.
