Asparagus and lima bean salad


I can’t wait for spring to get here. It seems like it is going to take forever. This simple yet delicious salad gave us a bit of sunshine and was very simple to prepare. Don’t hesitate to add Pecorino Romano shavings on top and only use your best olive oil for this salad. It certainly makes a great lunch.

Asparagus and lima bean salad

Ingredients:

1 can small lima beans, drained and rinsed
1 bunch asparagus, woody ends trimmed and washed
the juice of half a lemon
1/2 teaspoon Dijon mustard
5 tablespoons olive oil
2 tablespoons parsley, finely chopped
Pecorino shavings, for garnish
salt and pepper

Method:

1. Cook the asparagus for a few minutes in salted boiling water. Transfer to an ice bath until completely cooled then drain on paper towels.
2. Whisk the lemon juice, mustard and olive oil together and season with salt and pepper.
3. Take half the vinaigrette and add the parsley. Mix this with the lima beans and season again with salt and pepper. Arrange nicely on a serving platter.
4. Cut the asparagus in thirds and mix with the rest of the vinaigrette. Adjust seasonings and arrange on top of the beans.

Asparagus and lima bean salad

4 replies »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s