Asparagus & Crispy Beans With Mint & Grana Padano From Allison Arevalo
PREP TIME
10 minutes
COOK TIME
25 minutes
SERVES
4 to 6
Ingredients
1
(15-ounce) can cannellini beans, drained and rinsed
Kosher salt
8 ounces
asparagus
6 tablespoons
extra-virgin olive oil, divided
Freshly ground black pepper
4 ounces
wild arugula
3 ounces
shaved Grana Padano or Parmigiano-Reggiano
1 cup
chopped fresh mint
1
(1.6-ounce) can anchovies, drained, fillets rolled into little spirals (optional but recommended)
Flaky sea salt
Ingredients
- Heat the oven to 375°F. Line a baking sheet with towels, and spread the beans out to dry while the oven is heating.
- Bring a large pot of water to boil and add 1 tablespoon of salt. Add the asparagus and blanch for 1 minute. Drain and quickly plunge the asparagus into an ice bath to cool. Cut lengthwise into 2-inch pieces.
- Remove the towels and keep the beans on the baking sheet. Drizzle 3 tablespoons of olive oil over the beans, season with 1 ½ teaspoons of salt and a few grinds of black pepper, and toss to fully coat. Transfer to the oven and cook for 20 minutes, until browned and crisp. Remove and cool to room temperature.
- In a large bowl, place the arugula, asparagus, cheese, mint, and beans. Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss. Add a little more olive oil if it looks dry.
- Spread the salad on a large platter and scatter around the anchovies. Garnish with flaky sea salt.
