White Bean-and-Asparagus Salad

By mirelsonp

Ingredients

• 1/2 lb fresh asparagus, trimmed
• 7 dried tomatoes
• 1 garlic clove, minced
• 1 Tbsp brown sugar
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp white wine vinegar
• 1 Tbsp water
• 1 tsp spicy brown mustard
• 1/4 tsp dried rubbed sage
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (19-oz) can cannellini beans, rinsed and drained
• 1/4 cup chopped red onoin
• 2 tsp drained capers
• 1 (5-oz) bag gourmet mixed salad greens
• 1 Tbsp shredded Parmesan cheese

Details

Servings 6

Preparation

Step 1

1. Snap off tough ends of asparagus; 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.

2. Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onions, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.