White Bean and Asparagus Salad

White Bean and Asparagus Salad

by Gary Gee

Adapted from Southern Living

1 pound fresh asparagus, trimmed

7 sun-dried tomatoes

1 clove garlic, pressed

1 Tablespoon agave nectar or honey

2 Tablespoons extra-virgin olive oil

2 Tablespoons red wine vinegar

1 Tablespoon water

1 teaspoon spicy brown mustard

¼ teaspoon dried rubbed sage

1 teaspoon Slap Ya Mama Original Cajun Seasoning

¼ teaspoon freshly cracked black pepper

1 can (19 ounce size) cannellini beans, rinsed and drained

2 teaspoons capers, drained

6 ounces your favorite salad greens (such as spinach, arugula, spring mix)

¼ cup grated Manchego cheese

Snap off rough ends of asparagus; arrange asparagus and tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process. Drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.

Whisk together garlic and next 8 ingredients in a large bowl; add asparagus, tomatoes, beans, and capers, tossing to coat. Cover and chill 1 hour.

To serve, arrange greens on platter or shallow bowl. Spoon asparagus mixture over salad greens; sprinkle with cheese.