Asparagus And Arugula Salad With Cannellini Beans And Balsamic Vinegar
Serves 4 To 6
Ingredients
5 tablespoons extra-virgin olive oil
1⁄2 red onion, sliced 1⁄8 inch thick
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 (15-ounce) can cannellini beans, rinsed
2 tablespoons plus 2 teaspoons balsamic vinegar
6 ounces (6 cups) baby arugula
Instructions
- 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. Add asparagus, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; cook until asparagus is browned and crisp-tender, about 4 minutes, stirring once every minute. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
- Meanwhile, whisk remaining 3 tablespoons oil, vinegar, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in medium bowl until combined. In large bowl, toss arugula with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.
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