JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Tangy Asparagus and White Bean Salad
| Tangy Asparagus and White Bean Salad | Print |
Recipe By: Alice Morrow
Tangy Asparagus and White Bean Salad
Ingredients
- 3 T. red wine vinegar
- 3 T. minced shallots
- 3 T. olive oil
- 1 T. Dijon mustard
- 1 lb. asparagus, trimmed and bias-sliced
- 1 (15-oz.) can cannellini beans, drained and rinsed
- ½ c. shredded carrots
- Salt, black pepper
Instructions
- Whisk together vinegar, shallots, oil and mustard.
- Blanch asparagus in pot of salted boiling water, 3-4 minutes.
- Drain and shock in ice water bath, just long enough to stop the cooking process. Drain again.
- Toss asparagus with beans, carrots and vinaigrette.
- Season to taste and serve.
Notes
*****Great side dish with grilled food items.
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