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Asparagus with Sweet Onions, Garbanzo Beans, and Mint

Beans Asparagus Onions Easter Salad Picnic Vegetarian Chickpeas Side Dish Californian Spring Vegetables Easy
Beans Asparagus Onions Easter Salad Picnic Vegetarian Chickpeas Side Dish Californian Spring Vegetables Easy
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Asparagus with Sweet Onions, Garbanzo Beans, and Mint
4 to 6 servings Easy
4.5 11
(11) Total: Active:
PREVIOUS: White Asparagus Soup with Pistachios NEXT: Asparagus Mimosa

Ingredients (11)

For the asparagus:

  • 2 pounds asparagus

For the vinaigrette:

  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

To serve:

  • 1/2 medium sweet onion (Maui, Vidalia, or Walla Walla), thinly sliced
  • 1/2 cup cooked garbanzo beans
  • 2 tablespoons torn fresh mint leaves
  • 1 ounce P’tit Basque cheese, sliced paper thin
Nutritional Information
  • Calories183
  • Fat10.02g
  • Saturated fat2.46g
  • Trans fat0.08g
  • Carbs18.21g
  • Fiber6.93g
  • Sugar7.43g
  • Protein8.96g
  • Cholesterol7.23mg
  • Sodium462.2mg
  • Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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Tip
How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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Simple and quick, this spring salad is perfect for the first picnic of the season or served beside a Leg of Lamb.

What to buy: Use good-quality extra-virgin olive oil to prepare this salad—it will add a lot of flavor.

P’tit Basque is a flavorful sheep’s-milk cheese from the Basque region of France. It has a fruity, olivelike flavor. If you can’t find it, use Manchego cheese instead.

Game plan: This salad can be made up to 2 hours ahead—just leave off the cheese. Toss briefly and top with cheese right before serving.

This dish was featured as part of our Picnic Recipes photo gallery.

by

Instructions

For the asparagus:
  1. 1
    Bring a large pot of salted water to a boil over high heat. Prepare an ice water bath by filling a large bowl halfway with ice and water. Rinse the asparagus and trim the woody ends off the bottom of the stalks (about 1/2 inch).
  2. 2
    Once the water boils, add the asparagus and cook until the stalks are knife tender, about 2 to 5 minutes depending on their thickness. Remove the asparagus with a slotted spoon and transfer to the ice water bath to cool. Drain and set aside.

For the vinaigrette:

  1. 1
    Whisk lemon juice, salt, and pepper in a small, nonreactive bowl until the salt has dissolved. While whisking continuously, add oil by pouring in a thin stream down the side of the bowl. Once all the oil is added, check the seasoning and adjust to taste.

To serve:

  1. 1
    Place asparagus and onions in a wide, shallow dish and drizzle vinaigrette over top. Toss until vegetables are well coated, then let marinate for 15 minutes. Scatter garbanzo beans, mint, and cheese on top. Grind fresh black pepper over everything and serve cold or at room temperature.

Beverage pairing: Domaines Schlumberger Gewürztraminer Fleur, France. This light-bodied Gewürztraminer’s sweet fruit picks up the saltiness of the cheese, while the floral notes dance between the asparagus and the mint.

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