White Bean and Asparagus Salad with Tarragon-Lemon Dressing

• 8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
• Saltsalt
• 2 bay leaves, if using dried beansbay-leaf
• 1 pound asparagusasparagus
• 1/2 cup tarragon leavestarragon
• 1 teaspoon packed finely grated lemon zest
• 2 garlic cloves, peeledgarlic
• 1/4 teaspoon freshly ground black pepperpepper
• 1 large lemon, juiced, plus more to tastelemon
• 1/2 cup olive oilolive-oil

1. 01If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you’re using. Drain.
2. 02Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
3. 03In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
4. 04In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Calories

319 kcal

Protein

12 g

Fat

19 g

Saturated fat

3 g

Carbs

30 g

Fiber

8 g

Sugar

3 g

Sodium

359 mg

Cholesterol

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