For Professionals

Asparagus and Green Bean Salad

Prep time: 15 min
Cook time: 15 min

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

4 servings

Serving size

1 serving

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

  1. Fill a large pot with water, add the salt, if using. Bring to a boil.
  2. Add the asparagus and cook for 5 minutes, or until bright green and tender.
  3. Prepare a wide bowl of ice water.
  4. Remove the asparagus from the pot with tongs. Place asparagus in the bowl of ice water. Retain the pot with hot water.
  5. Remove the asparagus from bowl, cut each stem in half and set aside.
  6. Bring the same pot of hot water from the asparagus to a boil. Prepare another bowl of ice water.
  7. 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.
  8. Combine the olive oil and the lemon juice in a small bowl to make vinaigrette. Mix well and season with freshly ground black pepper.
  9. Dry the cooked vegetables on paper towels. Combine the vegetables in the salad bowl.
  10. Pour vinaigrette from step 8 over the beans and asparagus. Toss gently to coat.
  11. Add the orange segments. Sprinkle salad with black sesame seeds and mint.
  12. 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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