Bean Salad with Asparagus and Pesto Dressing

Summary

Ingredients

• 500 g canned beans (iant white beans)
• 75 g tomato (s), dried without oil
• 4 tablespoon lemon juice
• 2 tablespoon pesto, (from the glass)
• 4 tablespoon oil (olive oil)
• 40 g walnuts
• 100 g rocket
• 100 g radicchio
• 750 g asparaus, reen
• Salt and pepper from the mill

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Instructions

1. Rinse the beans with cold water, drain them. Dice tomatoes, cook in 100ml water for about 2 minutes. Stir in lemon juice, olive oil, pesto, salt and pepper, mix with the beans. Chop the nuts, roast them until golden brown. Clean the salads, chop the radicchio into small pieces. Peel the asparagus on the lower third, cut off the ends. Cut the asparagus into 4-5cm long pieces. Boil in salted water for about 4 minutes, rinse in cold water, drain. Arrange the asparagus, lettuce and nuts with the beans.