Asparagus and bean salad
1 bunch asparagus
¼ cup Olivado Organic Olive Oil
Zest of a lemon
2 tbsp lemon juice
400g can of cannelloni beans
40g slithered almonds, roughly chopped
2 tbsp parmesan cheese, grated
2 tbsp parsley, chopped finely
Pinch salt and pepper
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)
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.
Meanwhile, mix almonds, parsley and parmesan together, season with salt and pepper.
To serve – place asparagus and beans into a shallow dish and top with almond and parsley mix.