Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 to 6 as a first course
Ingredients
5 tablespoons extra-virgin olive oil ½ medium red onion, sliced ⅛ 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 ½ cups)2 tablespoons balsamic vinegar, plus 2 teaspoons14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)
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.
Time
25 minutesYield
Serves 4 to 6 as a first courseIngredients
5 tablespoons extra-virgin olive oil
½ medium red onion, sliced ⅛ 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 ½ cups)
2 tablespoons balsamic vinegar, plus 2 teaspoons
14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)
Test Kitchen Techniques
Ingredients
5 tablespoons extra-virgin olive oil
½ medium red onion, sliced ⅛ 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 ½ cups)
2 tablespoons balsamic vinegar, plus 2 teaspoons
14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)
Test Kitchen Techniques
Ingredients
5 tablespoons extra-virgin olive oil
½ medium red onion, sliced ⅛ 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 ½ cups)
2 tablespoons balsamic vinegar, plus 2 teaspoons
14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)
Test Kitchen Techniques
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.
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