Name: Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
Total time: 25 min
Ingredients: 5 tablespoons extra-virgin olive oil; 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup); 1 pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below); can (15 ounces) cannellini beans, rinsed and drained (about 1 1/2 cups); 2 tablespoons balsamic vinegar, plus 2 teaspoons; 14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Why This Recipe Works

A quick sauté was the first step in creating an asparagus salad with bold flavors and tender-crisp texture. A zesty dressing and the addition of nuts, beans, cheese, or hard-cooked eggs made our asparagus salad recipe more substantial as well as flavorful.

Instructions

Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring once every minute. Off heat, sitr in beans; transfer to large plate and cool 5 minutes.

Meanwhile, whisk remaining 3 tablespoons oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until combined. In large bowl, toss arugula with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.