White Bean-and-Asparagus Salad

By tcasteel2000

Ingredients

• 1/2 pound 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 onion
• 2 tsp. drained capers
• 1 (5oz.) bag gourmet mixed salad greens
• 1 Tbsp. shredded Parmesan cheese

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

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.

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