Warm Asparagus and White Bean Salad

Prep time10 mins 
Cook time
4 mins
Total time
14 mins
Author: Beachbody
Recipe type: Salad
Serves: 4 servings
  • 2 tsp. olive oil
  • 1 bunch asparagus, cut into 1-inch pieces (about 12 spears)
  • 2 cloves garlic, finely chopped
  • 1 cup canned white beans (or cannellini beans or navy beans), drained, rinsed
  • 1 cup pea tendrils (or watercress or baby spinach)
  • 1 medium avocado, chopped
  • 20 raw pistachios, chopped
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. finely grated lemon peel (lemon zest)
  1. Heat oil in medium nonstick skillet over medium heat.
  2. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Place asparagus mixture, beans, pea tendrils, avocado, pistachios, lemon juice, and lemon peel in a medium bowl; toss gently to blend.
  5. Divide evenly between four serving bowls.
  6. Tip: Pea tendrils are also called pea shoots. They are the early stems of the pea plant. If you can’t find them, or don’t grow them, use watercress or baby spinach.

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