Asparagus keep playing their star role in Farmers’ Markets while tomatoes and basil are making their first appearance. Since their overlapping season is short, let’s give them a chance to perform together in this appetizing salad.
Ingredients:
(serves 4) Sp V B Gf (with brown rice)
- 1 lb. green asparagus, blanched
- 1 cup cooked white beans
- 1 cup cooked farro (or brown rice for Gf version)
- 1 cup cherry tomatoes
- ¼ cup Kalamata olives
For the pesto vinaigrette:
- 20-25 basil leaves
- 2 Tablespoons of pine nuts
- 1 garlic clove (optional)
- 4-5 Tablespoons of extra virgin olive oil
- 1 ounce of Parmesan or pecorino cheese
- 2 Tbsp. white vinegar
- Salt and pepper to taste
Soak the white beans overnight in cold water. Cook them until tender. Cook the farro (or brown rice) al dente and set aside.
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