My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 25, 2011

White Bean and Asparagus Salad

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
print recipe

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.


  1. this is classy and so good, I like this one,,

  2. this sounds so good. i just made asparagus pasta this morning. i can't get enough of it this time of year!


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