This shaved asparagus salad makes a unique and healthy side dish for easy entertaining. It yields enough for a crowd, but if you have leftovers, combine with tuna the next day for a satisfying and delicious lunch.
3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well
2 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp champagne vinegar
1/2 cup chopped unsalted walnuts (2 oz), lightly toasted
1/2 cup shaved Pecorino Romano or Parmesan cheese (2 oz)
1/4 cup slivered basil
Sea salt and fresh ground black pepper, to taste
Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (NOTE: You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
Fold in walnuts, cheese and basil. Season with salt and pepper. The shaved asparagus salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.
By ditching the requisite heavy cream and butter, we’ve stripped our creamy asparagus soup of its potentially weighty calorie count – it rings in at just over 200 calories and includes succulent toppers like crabmeat, Parmesan, bread cubes and more!
While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.
Usher in spring with the fresh flavors of asparagus, lemon and basil to offset the richness of nutrient-dense wild salmon. To make it extra pretty, add a sprinkle of lemon zest over top before serving.