Asparagus Salad with Cannellini Beans and Toasted Bread

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

Cook Time12

Total Time22

Course: Salad

Cuisine: Italian

Servings:

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.

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