Asparagus and White Bean Vinaigrette
- Total Time
White beans paired with asparagus make a light, fresh meal for springtime.
uncooked asparagus1 pound(s), trimmed
canned white beans15 ½ oz, rinsed and drained, 1/4 cup set aside for vinaigrette
olive oil2 tsp, extra-virgin
Dijon mustard2 tsp
red wine vinegar1 Tbsp
dried tarragon¼ cup(s), leaves, packed
fresh parsley¼ cup(s), leaves, packed
canned white beans¼ cup(s), rinsed and drained
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
sweet red pepper(s)½ medium, diced
whole hard boiled egg(s)1 item(s), chopped
- Steam asparagus until tender. Rinse under cold water, dry and place on a serving platter.
- Put white beans in a medium bowl, setting aside 1/4 cup for vinaigrette.
- To make vinaigrette, put oil, mustard, vinegar, tarragon, parsley, water and reserved 1/4 cup of white beans in a food processor; process until smooth. Pour vinaigrette over white beans and toss to mix and coat; season to taste with salt and pepper.
- Spoon bean mixture over asparagus and sprinkle with red pepper and egg. Yields 1/4 of asparagus mixture per serving.