ASPARAGUS & BEAN SALAD
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 6 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 1 hour
Ingredients
• 1 lb. fresh asparagus, cut in 1" pieces
• 6 dried tomatoes
• 2 cloves garlic, minced
• 1 1/2 Tbsp. brown sugar
• 4 Tbsp. olive oil
• 4 Tbsp. rice vinegar
• 2 Tbsp. water
• 1 1/2 tsp. Dijon mustard
• 1/4 tsp. sage
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 15-oz. can white navy beans, rinsed and drained
• 1/4 cup chopped onions
• 3 tsp. capers, drained
• 3 Tbsp. grated Parmesan cheese
Directions
1. Place cut-up asparagus in a saucepan. Add 1" water. Cover and cook just until crisp-tender. Drain and chill.
2. Place dried tomatoes in a saucepan with 1" water. Cover and place over medium heat for about 4 minutes, or until they plump up. Drain. Then chop into small chunks and chill.
3. In a small bowl, whisk together garlic, brown sugar, oil, vinegar, water, mustard, sage, salt, and pepper.
4. In a large mixing bowl, toss together the asparagus, tomatoes, beans, onions, and capers.
5. Pour the dressing over all. Mix well and chill for an hour before serving.
6. Sprinkle with Parmesan cheese to serve.
Carol Coggin, Jacksonville, FL
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