Asparagus And Black Bean Salad Recipes

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a large serving bowl, combine the asparagus, beans, red pepper, onion and parsley. In a small bowl, whisk the oil, lime juice, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

Steps:

• Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
• Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
• Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
• Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
• Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
• Roast green beans in preheated oven until tender, about 10 minutes.
• Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
• Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
• Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Steps:

• If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
• Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
• In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
• In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Steps:

• Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
• Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Steps:

• In a Dutch oven, bring asparagus and water to a boil.
• Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
• Rinse in cold water and pat dry.
• In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
• In a small bowl, whisk the oil, lime juice, salt, and pepper.
• Pour over vegetables and toss to coat.
• Cover and refrigerate salad for at least 2 hours before serving.

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
• Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
• Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
• Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

Steps:

• Break off ends of asparagus and wash, removing scales if tough. Cut into 1 inch pieces. Place steamer basket in less than 1/2 inch water, making sure the water does not touch the asparagus. Cover and bring to a boil. Reduce heat and steam for 6 minutes. When asparagus has cooled, add black beans, tomato, and onion. Refrigerate for several hours in a separate bowl, combine olive oil, pepper to taste. Shake well before pouring over asparagus and black beans.

Steps:

• In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
• Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

Steps:

• Cut asparagus on a diagonal into 1/8-inch-thick slices.
• Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
• Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.