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Anne Hy
By Anne Hy

Fresh Asparagus with White Beans + Crispy Cheddar

When asparagus is freshly picked and in season, it has incredible vibrancy—sweet and green-tasting, with some slight nuttiness and a terrific, juicy texture and I’m happy eating it in its raw state, shaved down into thin pieces that break up its fibrousness. There are lots of spring salads made from asparagus ribbons, using a vegetable peeler to create them, but I find that to be a difficult and tedious process. I have better luck using my sharp chef’s knife and taking my time to slice the asparagus into thin coins on a steep bias, which also makes them more spoon-friendly. In this recipe, if you’ve got good, fresh asparagus, keep it raw, but if not, you can very quickly sauté the prepped asparagus coins. For a little salty crispiness that mimics croutons or crispy bread crumbs, a cheddar frico that is crumbled over the salad just before serving.
Updated at: Wed, 16 Aug 2023 20:33:23 GMT

Nutrition balance score

Good
Glycemic Index
45
Low
Glycemic Load
6
Low

Nutrition per serving

Calories312.1 kcal (16%)
Total Fat22.2 g (32%)
Carbs13.6 g (5%)
Sugars2.4 g (3%)
Protein13.6 g (27%)
Sodium461.4 mg (23%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Place a medium nonstick skillet over medium heat, then sprinkle the cheese all over the surface in an even layer. Sprinkle with a few grinds of black pepper. Allow the cheese to melt and then bubble as the oils separate from the solids and the cheese darkens slightly to a pale brown color and begins to turn crisp, 4 to 6 minutes. Use a thin spatula to gently loosen it from the pan and transfer it onto a plate, where it will further crispen up as it cools.
Step 2
Snap the woody ends off the asparagus. Then, working one piece at a time, slice it into thin coins on a steep bias. Taste—if the asparagus is farmers’ market fresh, it should have a juicy texture and taste great on its own. But if you don’t like the taste of it raw, heat a splash of olive oil in the nonstick pan and briefly sauté the asparagus until just tender, 1 to 2 minutes.
Step 3
To make the dressing, zest the lemon and then juice it into a small bowl. Add the honey and salt, then whisk in the olive oil.
Step 4
In a mixing bowl, combine the asparagus with the beans and watercress sprigs. Toss with the dressing to taste. Just before serving, crumble the cheddar frico over the salad.

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