Plant It Forward

Asparagus and Arugula Salad with Cannelini Beans and Balsamic Vinegar

Asparagus and Arugula Salad with Cannelini Beans and Balsamic Vinegar

Ingredients

  • 5 Tablespoons extra-virgin olive oil
  • 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup)
  • 1 pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below)
  • 1 can (15 ounces) cannellini beans, rinsed and drained (about 1 1/2 cups)
  • 2 Tablespoons balsamic vinegar, plus 2 teaspoons
  • 14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)
  • SERVES 4 TO 6 AS A FIRST COURSE

Instructions

  1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; stir in onion and cook until beginning to brown, about 1 minute.
  2. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring once every minute. Off heat, sitr in beans; transfer to large plate and cool 5 minutes.
  3. Meanwhile, whisk remaining 3 tablespoons oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until combined.
  4. In large bowl, toss arugula with 2 tablespoons dressing and divide among salad plates.
  5. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.
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