Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
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Appears in Cook's Illustrated May/June 2003
A quick sauté is the first step in creating salads with bold flavors and tender-crisp texture.
WHY THIS RECIPE WORKS
A quick sauté was the first step in creating an asparagus salad with bold flavors and tender-crisp texture. A zesty dressing and the addition of nuts, beans, cheese, or hard-cooked eggs made our asparagus salad recipe more substantial as we...
