White Bean and Asparagus Salad with Tarragon-Lemon Dressing
Servings
4-6servings
Servings
4-6servings
Ingredients
  • 215-oz cans cannellini beansor 8 ounces dried white beans
  • 1pound asparagus
  • 1/2cup tarragon leaves
  • 1tsp lemon zest
  • 2cloves garlicpeeled
  • 1/4tsp black pepper
  • 1 lemonjuiced
  • 1/2cup olive oil
Instructions
  1. If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and two bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you’re using. Drain.
  2. Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  3. In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  4. In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.