Asparagus & Crispy Beans With Mint & Grana Padano From Allison Arevalo
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
  1. Heat the oven to 375°F. Line a baking sheet with towels, and spread the beans out to dry while the oven is heating.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the salad on a large platter and scatter around the anchovies. Garnish with flaky sea salt.
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