Asparagus And Red Pepper Salad With Cannellini Cream Recipe


  • 1 x lemon
  • 1 Tbsp. extra virgin olive oil
  • 1/2 lb asparagus, rinsed and trimmed
  • 2 sm red bell peppers, halved, seeded and cored
  • 1 x (14-oz) can cannellini beans, liquid removed and rinsed
  • 1 x clove garlic, peeled and crushed
  •     Coarsely grnd pepper to taste
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. honey
  • 2 ounce (about 4 c.) baby spinach


Use A Zester To Remove Long Strips Of Zest From The Lemon. (Or Possibly Remove With A Vegetable Peeler And Cut Into Thin Strips.) Set Aside. Squeeze The Juice From The Lemon Into A…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

MS Found Country:US image description
Back to top