This dish takes 20 minutes to make, start to finish. It's so good that it's one of those recipes you would find in a fancy Italian restaurant. But you can make it at home (using canned beans)!
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 15 minutes |
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This dish takes 20 minutes to make, start to finish. It's so good that it's one of those recipes you would find in a fancy Italian restaurant. But you can make it at home (using canned beans)!
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Ingredients
- 1 bunch Fresh asparagus
- 1 fennel bulb
- 1 leek
- salt, pepper, extra-virgin olive oil, balsamic vinegar to taste, for the dressing
- 1/2 Lemon zest only (optional)
Servings: people
Units:
Instructions
- Wash the vegetables, leave the asparagus whole but thinly slice the fennel and the leek. (I have used the mandolin for the leek, but the knife for the fennel because I wanted it a little thicker).
- Arrange the vegetables on a baking sheet and drizzle with some olive oil. Add salt and pepper, give it a mix, and bake at 400F for 10-15 minutes, perhaps mixing the vegetables in between, after 5 minutes.
- While the veggies roast, rinse the canned beans (I would have used cannellini beans, but I was out of it). Use your favorite white bean.
- When the vegetables are ready, chop the asparagus and, in a salad bowl, mix with the beans. Here you can add tarragon or dill; I was lazy and didn't.
- Dress the salad with salt flakes, balsamic vinegar, extra-virgin olive oil, black pepper and some lemon zest to taste.
- Enjoy warm.
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