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Bean salad with asparagus and pesto dressing

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Ingredients for 8 servings:

  • 500 g beans (white giant beans) from the can
  • 75 g tomatoes, dried without oil
  • 4 tbsp lemon juice
  • 2 tbsp pesto (from the jar)
  • 4 tbsp oil (olive oil)
  • 40 g walnuts
  • 100 g arugula
  • 100 g radicchio
  • 750 g asparagus, green
  • Salt and pepper from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rinse the beans in cold water and drain. Dice the tomatoes and cook in 100ml of water for about 2 minutes. Stir in the lemon juice, olive oil, pesto, salt, and pepper, and mix with the beans. Chop the nuts and roast until golden brown. Trim the lettuce and tear the radicchio into small pieces. Peel the lower third of the asparagus and trim the ends. Cut the asparagus into 4-5cm pieces. Cook in salted water for about 4 minutes, rinse with cold water, and drain. Serve the asparagus, lettuce, and nuts with the beans.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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