Past Featured Recipe- Spring Asparagus & White Bean Salad

Michigan, the third-leading producer of asparagus in the nation, produces up to 25 million pounds annually of this nutritionally balanced veggie--high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C.

Featured Late April through Mid-late June Michigan Produce:
Asparagus

Storage tip: Fresh asparagus should be kept cold and stored in a moisture-proof cover or wrapping. For best quality, use within a few days.

Spring Asparagus and White Bean Salad 

Makes 4 (1-cup servings)

Ingredients

3 cups  asparagus, cut into 1-inch pieces (about 1.5 lb)
1.5 cups  canned cannellini beans, rinsed and drained
5  thinly sliced radishes
.5 cup (2 oz) crumbled feta or goat cheese
1 medium  shallot, peeled and minced
1 tbsp chopped fresh mint

Dressing

2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp dijon mustard
2 tsp  extra-virgin olive oil
1/4 tsp  salt
1/8 tsp black pepper

Preparation:

1. Steam asparagus, covered, 2 minutes or until crisp-tender.
2. Rinse asparagus with cold water and drain.
3. Gently combine asparagus, beans, radishes, feta, shallot, and fresh mint in a serving bowl.
4. Make dressing by combining lemon juice, lemon zest, mustard, olive oil, salt, and pepper, and whisk to combine.
5. Pour dressing over asparagus mixture and toss gently to coat.

Nutrition Information Per Serving 
Per serving: 210 calories, 12 g protein, 27 g carbohydrate, 7 g fat (3 g saturated fat, 0 g trans fat), 17 mg cholesterol, 7 g fiber, 364 mg sodium. Calories from fat: 60%.

Resource: WebMD