Asparagus and Tomato Salad*

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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