Asparagus, Arugula, and Cannellini Bean Salad with Walnuts
By America's Test KitchenPublished on November 15, 2019
Time
35 minutes
Yield
Serves 6
Ingredients
5 tablespoons cold-pressed extra-virgin olive oil ½ red onion, sliced ⅛ inch thick1 pound asparagus, trimmed and cut on bias into 1-inch lengthsSalt and pepper 1 (15-ounce) can cannellini beans, rinsed2 tablespoons plus 2 teaspoons balsamic vinegar 1 garlic clove, minced6 ounces (6 cups) baby arugula ½ cup walnuts, toasted and chopped coarse
Before You Begin
Rinsing the canned cannellini beans eliminates any slimy texture. Look for asparagus spears no thicker than ½ inch.
Instructions
- Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking; stir in onion and cook until beginning to brown, about 1 minute. Stir in asparagus, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring occasionally, until asparagus is browned and crisp-tender, about 3 minutes. Off heat, stir in beans; transfer to large plate and let cool for 5 minutes.
- Whisk vinegar, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper together in small bowl until combined. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil. In large bowl, toss arugula and walnuts with 2 tablespoons dressing until coated. Season with salt and pepper to taste and divide among serving plates. Toss asparagus mixture with remaining dressing, and arrange over arugula. Serve.
Time
35 minutesYield
Serves 6Ingredients
5 tablespoons cold-pressed extra-virgin olive oil
½ red onion, sliced ⅛ inch thick
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 (15-ounce) can cannellini beans, rinsed
2 tablespoons plus 2 teaspoons balsamic vinegar
1 garlic clove, minced
6 ounces (6 cups) baby arugula
½ cup walnuts, toasted and chopped coarse
Test Kitchen Techniques
Ingredients
5 tablespoons cold-pressed extra-virgin olive oil
½ red onion, sliced ⅛ inch thick
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 (15-ounce) can cannellini beans, rinsed
2 tablespoons plus 2 teaspoons balsamic vinegar
1 garlic clove, minced
6 ounces (6 cups) baby arugula
½ cup walnuts, toasted and chopped coarse
Test Kitchen Techniques
Ingredients
5 tablespoons cold-pressed extra-virgin olive oil
½ red onion, sliced ⅛ inch thick
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 (15-ounce) can cannellini beans, rinsed
2 tablespoons plus 2 teaspoons balsamic vinegar
1 garlic clove, minced
6 ounces (6 cups) baby arugula
½ cup walnuts, toasted and chopped coarse
Test Kitchen Techniques
Why This Recipe Works
Sautéing the asparagus briefly delivered the deep flavor and crisp-tender texture we were after without leaching away or degrading valuable nutrients. We added protein- and fiber-packed cannellini beans for their creamy yet firm texture, and a generous sprinkling of toasted walnuts rounded out the dish with nutty flavor and crunch. A zesty balsamic dressing gave our salad a decidedly Italian character.
Before You Begin
Rinsing the canned cannellini beans eliminates any slimy texture. Look for asparagus spears no thicker than ½ inch.
Instructions
- Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking; stir in onion and cook until beginning to brown, about 1 minute. Stir in asparagus, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring occasionally, until asparagus is browned and crisp-tender, about 3 minutes. Off heat, stir in beans; transfer to large plate and let cool for 5 minutes.
- Whisk vinegar, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper together in small bowl until combined. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil. In large bowl, toss arugula and walnuts with 2 tablespoons dressing until coated. Season with salt and pepper to taste and divide among serving plates. Toss asparagus mixture with remaining dressing, and arrange over arugula. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments