Asparagus with Cipollini, Garbanzo Beans, and Mint


For the asparagus:

  • 2 pounds asparagus

For the vinaigrette:

  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

To serve:

  • 1/2 medium sweet onion (Maui, Vidalia, or Walla Walla), thinly sliced
  • 1/2 cup cooked garbanzo beans
  • 2 tablespoons torn fresh mint leaves
  • 1 ounce P’tit Basque cheese, sliced paper thin


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