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.
Notes
Recipe originally adapted from Aida Mollenkamp via Chow.
