~6 servings
Ingredients
- ½ pound fresh asparagus, trimmed
- 7 dried tomatoes
- 1 garlic clove, minced
- 1 tablespoon brown sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- 1 teaspoon spicy brown mustard
- ¼ teaspoon dried rubbed sage
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (19-ounce) can cannellini beans, rinsed and drained
- ¼ cup chopped red onion
- 2 teaspoons drained capers
- 1 (5-ounce) bag gourmet mixed salad greens
- 1 tablespoon shredded Parmesan cheese
Directions
- Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes. Step 1
- Step 2
Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.