White Bean and Asparagus Salad With Tarragon-Lemon Dressing

1. 1

   If using canned beans, drain and rinse.

2. 2

   If using dried beans, soak in plenty of water for 6 hours or overnight.

3. 3

   Drain beans and transfer to a medium pot.

4. 4

   Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves.

5. 5

   Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans youre using.

6. 6

   Drain.

7. 7

   Break off tough ends of the asparagus.

8. 8

   Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water.

9. 9

   Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath.

10. 10

    Let sit for 5 minutes, then drain.

11. 11

    Pat dry and slice diagonally into 1/2-inch pieces.

12. 12

    In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped.

13. 13

    Pour in olive oil.

14. 14

    Process until mixture is well blended and bright green, about 1 minute.

15. 15

    In a large mixing bowl, gently toss together beans, asparagus and dressing.

16. 16

    Taste and add more lemon juice and salt if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.