Asparagus with Sweet Onions, Garbanzo Beans, and Mint

April 15, 2015 By Justin 3 min read

It’s the heart of asparagus season, so here’s a quick and easy asparagus recipe you can serve at room temperature or chilled.

The original recipe calls for P’tit Basque, a sheep’s milk cheese from the Basque region of France. And while I’m sure P’tit Basque tastes magical, like 10,000 unicorns dancing merrily across your tongue, you’re probably not going to find it without some considerable effort. So why even bother? It’s not like you’re hosting the goddamn King of France or anything. (France hasn’t had a king since 1870, dummy.) Manchego is a fine substitute and much easier to find. Or, hell, just grab a block of parmesan and call it a day. Let’s be honest: it’s not like you have any idea what the difference is. :p

Asparagus w/ Sweet Onions, Garbanzo Beans & Mint

Ingredients

2 lbs Asparagus
1 Tbsp Fresh lemon juice
¾ tsp Kosher salt
¼ tsp Freshly ground black pepper
2 Tbsp Extra-virgin olive oil
½ onion Medium sweet onion thinly sliced
½ cups Cooked garbanzo beans
2 Tbsp Torn mint leaves
1 oz P’tit Basque cheese thinly sliced

Instructions

Bring a large pot of salted water to a boil. While it heats up, trim the ends of your asparagus and prepare an ice bath by filling a large bowl with ice and water.
Once your pot of water begins boiling, add the asparagus and cook 2-5 minutes, depending on thickness.
Use tongs or a slotted spoon to transfer asparagus to the ice bath. Brr! Once they’ve cooled, drain and set aside.
Whisk the lemon juice, salt, and pepper in a small bowl until the salt has dissolved. Add the oil slowly as you continue whisking. Once the oil has been added, taste the vinaigrette and adjust salt/pepper as necessary.
Place your asparagus and onions in a shallow dish, and drizzle the vinaigrette over top. Toss until coated and allow to sit and marinate for 10-15 minutes.
Scatter garbanzo beans and mint over top, followed by paper-thin slices of cheese. Grind fresh pepper over top and serve at room temperature or chilled.