Asparagus and Cannellini Bean Salad

Makes about 8 servings
Total price: NY $7.01/NY $ 7.60
Price per serving: NY $0.87/NY $0.95


Now that its summertime, we’re all about the picnics in the park. Grab a couple of blankets, some snacks, a good book, a ball and the doggie and loll about in the sun for a lazy afternoon. It’s a terrific way to while away a summer day, even if you’re not watching your pennies. This recipe is one of my favorites for a picnic. The lemon is bright and zingy, the beans are creamy, the asparagus is crisp and bursting with freshness this time of year, the croutons crunchy and garlicky, and a little parmesan adds some dimension and salty snap. Its also unusual and not the same tired salad you end up seeing on every picnic table and at every barbecue. Make this one quick, as asparagus season is drawing to a close!


Ingredients

• 1 bunch asparagus (NY $1.99)
• 5 tbsps olive oil (staple)
• Zest of one lemon (NY $0.25)
• Juice of one lemon (same lemon as above)
• Salt (staple)
• Pepper (staple)
• 2 15 oz. cans cannellini bean (NY $1.90)
• One large roll (NY $0.50)
• ¼ lb. piece of parmesan (NY $1.98)
• ¼ cup parsley (staple or NY $0.59 for one bunch)
• 2 cloves garlic (NY $0.39 for one head)

Directions

Trim off the ends of the asparagus by feeling along the stalk until you find the spot where the woody root end gives way to the springy stalk. Snap off the ends.* Slice the asparagus on the diagonal into cuts about half an inch long.


Cube the roll. In a skillet, heat 2 tbsps olive oil over medium low. Peel the garlic cloves and add to skillet. Heat until golden, stirring occasionally. Remove garlic cloves and reserve. Add the bread cubes and cook, stirring occasionally, until browned. Remove from heat.


Bring remaining 3 tbsps olive oil, lemon zest, lemon juice, a few dashes salt and several grinds pepper to a simmer in a large saucepan. Stir in beans and asparagus and let stand. Mince the reserved garlic and grate the parmesan and combine both with asparagus mixture. Store salad and croutons separately until ready to serve, then toss to combine.

Adapted from Gourmet, April 2006


* Don’t discard the ends, but save for stock!

Nutrients
Amount per Serving

Calories 230.3	Sugars 0.3 g	Folate 12.5 %
Total Fat 13.1 g	Protein 11.4 g	Iron 9.4 %
Fat 3.9 g	Vitamin A 8.7 %	Magnesium 4.0 %
Polyunsaturated Fat 1.0 g	Vitamin B-12 3.3 %	Manganese 6.5 %
Monounsaturated Fat 7.5 g	Vitamin B-6 3.5 %	Niacin 3.7 %
Cholesterol 11.2 mg	Vitamin C 15.7 %	Phosphorus 14.1 %
Sodium 434.5 mg	Vitamin D 0.0 %	Riboflavin 7.1 %
Potassium 125.4 mg	Vitamin E 9.1 %	Selenium 10.4 %
Total Carbohydrate 17.0 g	Calcium 26.2 %	Thiamin 5.8 %
Fiber 5.9 g	Copper 3.8 %	Zinc 4.6 %