This is what's for Bible study this week. If I don't change my mind. After cooking the asparagus, this is practically a dump-and-stir recipe. Plus most of it can be done ahead.
White Bean and Asparagus Salad
about 6 servings
1/2 pound fresh asparagus, trimmed
7 dried tomatoes
1 garlic clove, minced
1 tablespoon brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 teaspoon spicy brown mustard
1/4 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped red onion
2 teaspoons drained capers, more if you like
1 (5-ounce) bag gourmet mixed salad greens
1 tablespoon shredded Parmesan cheese
Arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.
Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers toss to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.