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5 from 1 vote

Asparagus Salad with Cannellini Beans and Toasted Bread

This roasted asparagus salad is a mix of cannellini beans, toasted bread, Parmesan, scallions and fresh herbs tossed in lemon mustard vinaigrette.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salad
Cuisine: Italian
Servings: 6
Author: Paige Adams

Ingredients

For toasted bread

  • 4-5 slices sourdough bread, torn into 1-1/2 inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For asparagus

  • 1 pound asparagus, trimmed, cut into 1-1/2 inch long pieces
  • 1 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For salad

  • 1 15- ounce can cannellini beans, drained and rinsed
  • 1/4 cup shaved Parmesan
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped parsley,

For vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • Juice and zest of 1 lemon
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 425 degrees F.
  • Toss the bread with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan. Spread into a single layer. Toast the bread for 12-14 minutes until golden brown, flipping over halfway through toasting.
  • Toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper on another sheet pan. Spread into a single layer. Roast the asparagus until it is bright green and some pieces are lightly browned at the edges, about 7 minutes. (Note: About halfway through toasting the bread, you can roast the asparagus, so they cook in the oven at the same time.)
  • Combine the toasted bread, asparagus, cannellini beans, Parmesan, scallions and parsley in a bowl.
  • To make the vinaigrette, whisk together the garlic, mustard, lemon juice and zest, 1/4 cup olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
  • Drizzle the dressing into the salad, tossing to combine.

Notes

Half a small thinly sliced red onion can be substituted for the scallions.
For a stronger cheese, swap the Parmesan with 1/3 cup crumbled feta.
Remove the croutons from the salad before storing leftovers in an airtight container in the refrigerator up to 3 days. Store extra dressing in another jar. Keep the croutons in a separate container at room temperature. Bake the croutons at 350 degrees F for 3-5 minutes if they need to be made crispy again.

Nutrition

Calories: 348kcal | Carbohydrates: 38g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 900mg | Potassium: 245mg | Fiber: 6g | Sugar: 4g | Vitamin A: 707IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 5mg