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Try this mouth-watering recipe from Kiwi chef Brett McGregor! This delicious asparagus and bean salad is perfect for a quick, healthy lunch!
1 bunch asparagus
¼ cup Organic Extra Virgin Olive Oil
Zest of a lemon
2 tbsp lemon juice
400g / 14oz can of cannelloni beans
40g / 1.4oz slithered almonds, roughly chopped
2 tbsp parmesan cheese, grated
2 tbsp parsley, chopped finely
Pinch salt and pepper
1. Blanch asparagus, pat dry, slice into 3 (blanching is sitting the asparagus in a bowl of boiling hot water for a minute, removing then running under cold water for a minute)
2. Heat oil, lemon zest, lemon juice, salt and pepper in a medium saucepan. Bring to a simmer, remove from the heat and add asparagus and beans and let stand for 10 minutes.
3. Meanwhile, mix almonds, parsley and parmesan together, season with salt and pepper.
4. To serve – place asparagus and beans into a shallow dish and top with almond and parsley mix.
Ingredients
1 bunch asparagus
¼ cup Organic Extra Virgin Olive Oil
Zest of a lemon
2 tbsp lemon juice
400g / 14oz can of cannelloni beans
40g / 1.4oz slithered almonds, roughly chopped
2 tbsp parmesan cheese, grated
2 tbsp parsley, chopped finely
Pinch salt and pepper
Directions
1. Blanch asparagus, pat dry, slice into 3 (blanching is sitting the asparagus in a bowl of boiling hot water for a minute, removing then running under cold water for a minute)
2. Heat oil, lemon zest, lemon juice, salt and pepper in a medium saucepan. Bring to a simmer, remove from the heat and add asparagus and beans and let stand for 10 minutes.
3. Meanwhile, mix almonds, parsley and parmesan together, season with salt and pepper.
4. To serve – place asparagus and beans into a shallow dish and top with almond and parsley mix.
