Asparagus & Crispy Beans With Mint & Parmesan

Recipe from Food 52 Genius Recipes (Allison Arevalo)

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

I was inspired by this recipe. Roasting cannelloni beans is pretty genius. They are crispy on the outside and creamy on the inside. The roasted beans are tossed with arugula, fresh mint, blanched asparagus and Parmesan shavings. The original recipe called for high quality anchovies, but though I like them, I already had salmon in the freezer. So I roasted and flaked it to top off the salad. We enjoyed it with some grapes and homemade Zucchini Parmesan Loaf (also thawed from the freezer) This was a delicious, healthful and easy to make dinner.

1 (15 ounce) can cannelloni beans, drained and rinsed

Kosher salt

8 ounces fresh asparagus

6 Tablespoons extra virgin olive oil (you could use less)

Freshly ground black pepper

4 ounces arugula

3 ounces shaved Grana Padang or Parmigiano-Reggiano cheese

1 cup chopped fresh mint

1 (1.6 ounce) can or jar of anchovies, drained, fillets rolled into little spirals OR 2 small salmon fillets

Flakey sea salt (I use Maldon.)

Heat the oven to 375F.  Place a clean dry towel on the counter.  Place the beans on the towel and allow them to dry while the oven is preheating.  It’s really important that the beans be completely dry before roasting.  Bring a pot of water to boil and add 1 Tablespoon salt to the boiling water.  Add the asparagus.  Blanch for 1 minute.  Drain and then quickly plunge the asparagus into ice water to cool.  Cut into bite sized pieces (about 2 inches.) Once the beans have dried, place them on a large rimmed baking sheet.  Drizzle with 3 Tablespoons oil and season with 1 1/2 teaspoons salt and a few grinds of black pepper.  Toss gently to fully coat.  Spread them out into an even layer.  If you’re using salmon fillets in this recipe, you can add the fillets to the baking sheet to cook along with the beans.  Roast the beans for 20 minutes, until browned and crisp.  Remove and cool to room temperature.  

In a large bowl, place the arugula, asparagus, cheese, mint, and beans.  Right before serving, slowly drizzle in about 3 Tablespoons olive oil and gently toss.  Spread the salad on a large platter and scatter around the anchovies or flaked cooked salmon.  Garnish with flaky sea salt. Serve.