Lemony Asparagus-Bean Salad with Crispy Lemon Topping
Servings: 4
Crunchy thinly-sliced raw asparagus and creamy white beans in a simple lemon vinaigrette, with crispy panko and sharp Parmesan curls, on the table in 15 minutes.
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Ingredients
For the Salad
- 3 cups cooked white beans
- 1 bunch asparagus, thick stems peeled, thinly sliced on a sharp diagonal
- 1 green onion or green garlic stalk, thinly sliced
- 2 Tablespoons chopped fresh chives
- 1 lemon, zested and juiced
- 2 Tablespoons extra virgin olive oil
- salt and pepper to taste
For the Crispy Lemon Topping
- ½ cup panko, regular of gluten-free
- 1 Tablespoon olive oil
- zest of one lemon (reserved from above)
- salt to taste
- 2 ounces shaved Parmesan (omit for dairy-free option)
Instructions
For the Salad
- Prep the asparagus, the green onion or green garlic, and the chives. In a mixing bowl, combine the prepared vegetables, white beans, and herbs with the lemon juice, olive oil, and salt and pepper to taste. Place in serving bowl or platter.
For the Crispy Lemon Topping
- Heat the olive oil to medium-high heat in a small skillet. Add the panko and stir to coat it evenly with the oil. (It will absorb the oil, leaving very little at all in the pan.) Flatten the panko out across the bottom of the pan, and leave it to toast for about 45-60 seconds before stirring. Repeat until the crumbs are thoroughly toasted to a medium brown, being careful not to burn the crumbs. This should take 5 minutes or less.
- Place the crumbs in a small bowl. Stir for a minute or two to cool them slightly. Add a pinch of salt and the grated lemon zest, stirring to incorporate the zest throughout. The slight warmth of the crumbs will make the zest very fragrant.
- Spoon the crispy lemon topping over the salad. Shave the Parmesan with a vegetable peeler, and place the Parmesan curls over the salad to serve.
Notes
Make it Your Own:
Try fresh mint or other herbs instead of or with the chives.