Asparagus Salad with Cannellini Beans

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Sourdough Bread

Lemon

Salt Black Pepper

Cannellini Beans

Scallions Parsley

Asparagus

Garlic

Mustard

Parmesan

Olive Oil

Toss the bread with olive oil, salt and pepper on a sheet pan.

Toast the bread in the oven until it is crunchy and golden brown, about 12-14 minutes.

Toss the asparagus with olive oil, salt and pepper on another baking sheet.

Roast the asparagus until it is bright green and tender, but it's still a bit crisp.

Combine the toasted bread, roasted asparagus, cannellini beans, Parmesan, scallions and parsley in a large bowl.

To make the dressing, whisk the garlic, mustard, lemon juice and zest, olive oil, salt and pepper.

Drizzle the dressing into the salad, stirring to combine.

Asparagus Salad with Cannellini Beans

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