This recipe comes from Farmer John’s Cookbook: The Real Dirt on Vegetables, a wonderful resource from the folks at Angelic Organics, a CSA in Illinois.

A few remarks: The dressing is very light, so I usually add more lemon juice and mint. I also add in the whole can of beans, to avoid wasting the few that are left after measuring a cup. And depending on the audience, I substitute red peppers for the radishes; the peppers add the same pop of red, but they’re milder in taste and more of a crowd-pleaser.

Asparagus and White Bean Salad with Feta and Lemon Dressing
serves 4

1 pound asparagus, cut on an angle in 1-inch pieces (about 3 cups)
1 tbsp extra virgin olive oil
2 tsp freshly squeezed lemon juice
1 tsp chopped fresh mint
1/2 tsp freshly grated lemon zest
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup cooked or canned white beans, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup thinly sliced radishes
2 tbsp thinly sliced scallions

1. Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water and cover. Steam until the spears are tender-firm, 4 to 7 minutes depending on thickness. Drain and place in an ice water bath (or under cold, running water) for a moment to stop the cooking.

2. Put the olive oil, lemon juice, fresh mint, lemon zest, salt and pepper in a small bowl and whisk until well combined. Drain asparagus.

3. Combine the beans, feta, radishes and scallions in a large bowl. Add the asparagus pieces. Pour on the dressing and gently toss. Serve at room temperature or chilled.