Sweet Onion and Asparagus Salad

By Hklbrries

Ingredients

• 1 to 1 1/2 pounds fresh asparagus
• 1 Mayan (or other type) sweet onion
• 1 (14- to 16-ounce) can cannellini beans, drained
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar, or more to taste
• Juice of 1/2 lemon, or more to taste
• 2 ounces blue cheese, crumbled
• Salt, to taste
• Pepper, to taste

Preparation

Step 1

Blanch asparagus for 1 minute in a large pot of boiling water. Place in an ice bath to cool; remove and dry.

Cut onion in half and then slice.

Combine all ingredients in a large bowl and toss.

Serve on a platter.