Asparagus and Green Bean Salad
When spring arrives and asparagus is in season and tender, there is something very satisfying about these slightly crunchy shoots in a salad. Paired here with citrus, and accented with sesame seeds and mint, you will be hooked on asparagus salad.
Makes
Serving size
Ingredients
1 bunch (315 grams) asparagus, trimmed, tough outer stalk peeled
5 ounces (142 grams) green beans, stem-end snipped
3 tablespoons olive oil
2 tablespoons lemon, juiced
Black pepper, freshly ground, to taste
1 small (96 grams) navel orange, segmented
2 teaspoons sesame seeds, black if possible
2 tablespoons mint, fresh, chopped
1 tablespoon salt (optional)
Instructions
- Fill a large pot with water, add the salt, if using. Bring to a boil.
- Add the asparagus and cook for 5 minutes, or until bright green and tender.
- Prepare a wide bowl of ice water.
- Remove the asparagus from the pot with tongs. Place asparagus in the bowl of ice water. Retain the pot with hot water.
- Remove the asparagus from bowl, cut each stem in half and set aside.
- Bring the same pot of hot water from the asparagus to a boil. Prepare another bowl of ice water.
- Cook the green beans for 5 minutes. Remove with a slotted spoon and drop into the ice water. Remove when cold, cut in half and set aside.
- Combine the olive oil and the lemon juice in a small bowl to make vinaigrette. Mix well and season with freshly ground black pepper.
- Dry the cooked vegetables on paper towels. Combine the vegetables in the salad bowl.
- Pour vinaigrette from step 8 over the beans and asparagus. Toss gently to coat.
- Add the orange segments. Sprinkle salad with black sesame seeds and mint.
- Serve on salad plates.
Cooking Tip
Asparagus is sold in different widths. The ‘pencil’ asparagus – very thin stalks, are generally very tender and only need the ‘woody’ ends removed. Much thicker stalks, however, benefit from using a vegetable peeler and peeling away the tough outer layer of the stalk, revealing a more tender, paler green underneath. The wood ends should still be removed as well.
Recipe contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 4 servings Serving size: 1 serving
Calories
143
Fat
11 g
Saturated Fat
2 g
Trans Fat
0 g
Cholesterol
0 g
Carbohydrates
10 g
Sugar
5 g
Fiber
4 g
Protein
3 g
Sodium
13 mg
Calcium
50 mg
Phosphorus
69 mg
Potassium
297 mg
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