While the asparagus season here in Berkeley has not yet begun - and I know I should wait until I can get it locally - you can find it at Berkeley Bowl almost all year round. These pencil asparagus are from Mexico, but again, it's been a while and I've been missing the distinct grassy flavor.
Roasted Asparagus with Cannellini Beans and Arugula
Ingredients:
salad:
one bunch of pencil asparagus
1 cup dry cannellini beans, soaked overnight and simmered for one hour or until tender (or one can, if you must)
2 heirloom tomatoes
2 handfuls of arugula, washed and spun dry
Juice from half a lemon
dressing:
3 parts pood extra-virgin olive oil
1 part champagne vinegar
Oregano
Sea salt, black pepper
Preheat the oven to 425F
Arrange the asparagus on a baking sheet in a single file
Add a generous amount of olive oil, salt and pepper.
Mix around with your hands to distribute.
Place in the top third of your oven for about 15 minutes or until cooked how you like it.
When done, toss with lemon juice and a little more olive oil.
Dressing:
Add vinegar, salt, pepper and a pinch of oregano to a bowl and whisk to combine.
Slowly add a stream of the olive oil while continuously mixing.
Arrange in individual salad bowls in this order:
Arugula
Chopped Tomatoes
Cannelini beans
Asparagus
A small amount of dressing drizzled on top
And that's it. A totally satisfying salad.
Tips and Changes:
- You can use fat asparagus instead of pencil. Most people will tell you that the fat ones roast better, but it depends on how you like it cooked.
- Hold on to the rest of the vinaigrette, it should keep for a while. And, Champagne vinegar is awesome. Not as strong as other vinegars, and adds an amazing flavor.
Where I shopped:
Pencil Asparagus: Berkeley Bowl
Dry Cannellini Beans: Monterey Market
Heirloom Tomatoes: Monterey Market
Champagne Vinegar: Magnani Poultry, Hopkins St. You can bottle your own olive oil and vinegar here, after a tasting. I don't remember the brand they carry, but it's California based.
