1 bunch Prime Time Asparagus
14 oz can Great Northern beans (or similar white bean), drained and rinsed
¼ red onion, thinly sliced
1 cup Parmesan cheese, grated or thinly shaved
1 tbsp parsley, chopped
2 scallions (green onions), thinly sliced
1 clove garlic, crushed
3 tbsp olive oil, plus more for asparagus
1 tbsp lemon juice (from ½ lemon)
1 tbsp lemon zest (from 1 lemon)
1 tsp Dijon mustard
Pinch kosher salt
Prep Time: 20 mins
Cook Time: 6 mins
Servings: 4
1 In a small jar or bowl, combine the garlic clove, olive oil, lemon juice, lemon zest, Dijon mustard, and kosher salt. Cover and shake jar or whisk together to form a dressing, set aside. Preheat the grill to medium-high heat.
2 While the grill is preheating, cut the bottom inch off of the asparagus and discard. Add the asparagus to a bowl and drizzle just enough olive oil over the top to coat. Toss the asparagus in the oil.
3 When the grill is hot, add the asparagus to the grill, perpendicular so that the asparagus doesn’t fall through. Grill 3 minutes. Carefully flip the asparagus over and grill another 3 minutes. Remove the asparagus and set aside on a cutting board to cool slightly.
4 In a large bowl, add the drained beans, sliced red onion, Parmesan cheese, parsley, and green onion.
5 Once the asparagus has cooled slightly, cut it into 1" pieces. Add the asparagus to the bowl and toss everything together.
6 Remove the crushed garlic from the dressing. Slowly drizzle the dressing over the salad. Toss well to combine everything. Serve warm or cover and transfer to the fridge to serve cold. Enjoy!
To learn more about Prime Time Produce, visit www.primetimeproduce.com
