Recipe: Asparagus and White Bean Salad with Feta and Lemon Dressing

ASPARAGUS AND WHITE BEAN SALAD
WITH FETA AND LEMON DRESSING

1 pound asparagus, cut on an angle into 1-inch pieces (about 3 cups)
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon chopped fresh mint
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup cooked or canned white beans, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup thinly sliced radishes
2 tablespoons thinly sliced scallions

Place asparagus in steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until asparagus is tender-firm, 4 to 7 minutes depending on thickness. Drain and place in ice water bath (or under cold, running water) for a moment to stop the cooking.

Put olive oil, lemon juice, mint, lemon zest, salt and pepper in a small bowl and whisk until well combined. Drain asparagus.

Combine beans, feta, radishes and scallions in large bowl. Add asparagus pieces. Pour on dressing and gently toss. Serve at room temperature or chilled.

Makes 4 servings
Source: Farmer John's Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics