Asparagus Butter Bean Salad

by Country Spoon

 

A light and flavorful salad that is easy to prepare when you find yourself eating later and later as the daylight hours lengthen. Crisp and tender asparagus, satisfying butter beans, artichokes and sweet cherry tomatoes are tossed with a refreshing lemony basil pesto dressing.

Asparagus Butter Bean Salad:

1 lb. bunch asparagus

1 16 oz. can butter beans

1 pint cherry tomatoes

2 c. marinated artichokes

Slice asparagus into thirds and set in a large bowl. Drain and rinse butter beans. Add butter beans and cherry tomatoes to asparagus. If the artichoke quarters are large, make additional slices. Mix all together and toss with lemony basil pesto dressing to follow. Serve immediately or chill for a few hours. This is also great served on grilled focaccia bread.

Lemony Basil Pesto dressing:

1 c. large basil leaves

1 garlic clove

1/2 c. pine nuts

1/2 c. parmesan cheese

1/4 c. heavy cream

3 – 4 T. good olive oil

1/2 lemon – juiced

1 t. salt

1/4 t. pepper

Add basil, garlic and pine nuts to a food processor and pulse until smooth. Add cheese, salt and pepper and continue to pulse. While the motor is running, add heavy cream, olive oil and lemon juice until well incorporated. This makes a perfect dressing, but is also delicious with linguine and baked with light fish.

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