Ingredients:

  • 1 lb (450 g) Fresh Asparagus Spears, trimmed and cut into 1-inch pieces
  • 1 large can (15 oz / 425 g) Cannellini Beans, rinsed and thoroughly drained
  • ½ cup (75 g) Feta Cheese, good quality, crumbled
  • ¼ cup (40 g) Red Onion, very finely diced
  • ⅓ cup plus 1 Tbsp Extra Virgin Olive Oil, divided
  • 3 Tbsp Freshly Squeezed Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 large clove Garlic, minced
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 Tbsp Fresh Dill or Mint, finely chopped (optional)
  • ½ tsp Flaky Sea Salt, or to taste
  • ¼ tsp Freshly Ground Black Pepper, or to taste
  • ¼ cup (30 g) Pine Nuts, lightly toasted

Instructions:

  1. Set up an ice bath: Fill a large bowl with water and plenty of ice cubes. Bring a saucepan of heavily salted water to a rolling boil.
  2. Drop the trimmed asparagus pieces into the boiling water. Cook for 2–3 minutes until the spears are vibrant green and crisp-tender (al dente).
  3. Immediately drain the asparagus and plunge it into the prepared ice bath to stop the cooking process. Drain the cooled asparagus thoroughly and pat dry. Toss gently with 1 tablespoon of olive oil to prevent sticking.
  4. Toast the pine nuts in a dry pan over medium heat for 2–4 minutes until golden brown and fragrant. Remove and set aside to cool.
  5. Place the drained cannellini beans, diced red onion, and dried asparagus into the main mixing bowl.
  6. In a small bowl or jar, combine the remaining ⅓ cup olive oil, lemon juice, Dijon mustard, minced garlic, parsley, and optional dill/mint. Whisk vigorously until the dressing is emulsified. Season generously with salt and pepper.
  7. Gently pour about two-thirds of the dressing over the ingredients in the mixing bowl. Add the crumbled feta cheese. Toss very gently until everything is lightly coated.
  8. Cover the salad and refrigerate for a minimum of 30 minutes to allow the flavors to marry—this chilling step is crucial for best flavor.
  9. Just before serving, give the salad a final gentle toss, adding a splash more dressing if needed. Transfer to a serving dish, scatter the toasted pine nuts over the top, and finish with a little extra cracked black pepper.