Easy Asparagus and White Bean Salad with Pesto & Parmesan
This light, refreshing asparagus and white bean salad is tossed with a flavorful pesto dressing and topped with parmesan and pistachios. Perfect for a simple lunch, side dish, or healthy meal!
Ingredients
For the Salad:
- 1 bunch asparagus trimmed and cut into pieces
- 15 oz can butter beans drained and rinsed
- ½ cup shaved Parmesan
- ¼ cup chopped pistachios as topping
For the Dressing:
- ⅓ cup pesto
- 1-2 tablespoon olive oil
- 1 ½ teaspoon minced garlic
- 1 teaspoon lemon juice
- Salt & pepper to taste
Instructions
- Blanch Asparagus: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes. Transfer to an ice bath to stop the cooking process. Drain well.
- Prepare Dressing: In a small bowl, whisk together pesto, olive oil, minced garlic, lemon juice, salt, and pepper. Set aside.
- Assemble Salad: In a large bowl, combine the blanched asparagus, butter beans, and shaved Parmesan. Drizzle the dressing over the top and gently toss to combine.
- Finish: Sprinkle chopped pistachios over the salad for an added crunch. Serve immediately or chill before serving.
Notes
- Storage: Keep any leftovers in an airtight container in the fridge for up to 2-3 days. If you’re storing it with the pistachios, they might soften, so consider adding them just before serving to keep their crunch.
- This dressing is naturally gluten-free.
- Nutritional information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 220kcalCarbohydrates: 12gProtein: 7gFat: 18gSodium: 200mgFiber: 5gSugar: 3g
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