CANNELLINI BEANS AND ASPARAGUS ENJOY DAN:

                CANNELLINI BEANS AND ASPARAGUS SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound-trimmed into ribbons with a vegetable peeler

1-(15 Oz) can cannellini beans, rinsed & drained

2-tablespoons Each tarragon vinegar, and lemon juice

1 garlic clove

2tablespoons toasted pine nuts

Black pepper & salt to taste[DS1] 

3-tablespoons Panko

1-tablespoon olive oil.

DIRECTIONS:

1.   Mix cannellini beans, tarragon vinegar, lemon juice & garlic.

2.   Let rest 20 minutes.

3.   Shave your asparagus & add to the bowl:

4.   Add toasted pine nuts. 

5.   Season with salt & pepper, toss.

6.   Toast Panko with oil in a skillet over low heat.

7.   Sprinkle over salad.

ENJOY DAN:                                              EAT MORE VEGETABLES!!!

  

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 [DS1]