Easy Asparagus Salad with White Bean Recipe
Easy White Bean and Asparagus Salad with jammy eggs, capers, and a creamy mustard dressing. Fresh, hearty, and ready in under 30 minutes.
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Equipment
- medium pot
- Mixing bowls (2–3)
- Colander or strainer
- Small skillet or pan
- Whisk or fork
- knife, cutting board
- Slotted spoon or tongs
- Microplane or fine grater
- vegetable peeler
Ingredients
Salad components
- 1 pound asparagus
- 1¾ cups white beans
- 4 large eggs soft‑boiled
- 2 tablespoons capers plus a small splash of caper brine to taste
- ⅓ cup Parmesan shaved
- ½ cup fresh parsley roughly chopped
- ½ cup fresh dill roughly chopped
- ¼ cup sunflower seeds
- Flaky sea salt and freshly cracked black pepper
Creamy Mustard Dressing
- 1½ tablespoons NCF Country Wholegrain Mustard
- 1 tablespoon NCF Balsamic Dijon Mustard
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons fresh lemon juice
- 2 tablespoons caper brine to taste
- ½ teaspoon honey
- 1 garlic clove finely grated
- 2 tablespoons plain full-fat Greek yogurt
- pinch salt
Instructions
- Bring a pot of well-salted water to a boil. Hold one asparagus spear and gently bend it until it snaps naturally, removing the woody ends. Using a sharp knife, cut it into 1-inch pieces.
- Add the 1 pound asparagus and cook for 2-3 minutes on medium-high heat, until bright green and just tender.
- Immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain and pat dry thoroughly.
- Transfer the drained asparagus to a medium bowl and toss with a light drizzle of olive oil and a pinch of salt.
- Pour the canned 1¾ cups white beans into a colander and rinse thoroughly under cold water. Let them drain well, then spread them out on a clean kitchen towel or paper towels and gently pat dry.
- Place the ¼ cup sunflower seeds in a dry pan over medium heat. Toast, shaking the pan occasionally, until golden and fragrant, about 3-5 minutes. Remove from the pan and set aside.
- Bring a pot of water to a boil, then gently lower the 4 large eggs into it and cook for 7-8 minutes for jammy centers.
- Transfer to an ice water bath to cool, then peel and halve.
- In a small bowl, whisk together the 1½ tablespoons NCF Country Wholegrain Mustard, 1 tablespoon NCF Balsamic Dijon Mustard, 3 tablespoons extra virgin olive oil, 1.5 tablespoons fresh lemon juice, 2 tablespoons caper brine, ½ teaspoon honey, and 1 garlic clove (grated), 2 tablespoons plain full-fat Greek yogurt until smooth.
- If needed, add a small pinch salt, then whisk in 1–2 tablespoons of water until the dressing is creamy and pourable.
- Taste and adjust; it should be bright, tangy, and a little punchy.
- In a large bowl, combine the white beans, asparagus, 2 tablespoons capers, ½ cup fresh parsley, ½ cup fresh dill.
- Spoon most of the dressing over and gently toss to coat. Taste and adjust. Add Flaky sea salt and freshly cracked black pepper if needed.
- Transfer to a serving bowl. Top with halved eggs, ⅓ cup Parmesanand toasted sunflower seeds.
Notes
Don’t overcook the asparagus - 2–3 minutes in boiling water, then an ice bath.
Dry everything well - after blanching and rinsing: pat the asparagus dry; let the beans sit for a minute
Nail the egg texture - jammy eggs (7-8 minutes) are the sweet spot here.
Nutrition
Serving: 1cupCalories: 312kcalCarbohydrates: 24gProtein: 18gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 136mgSodium: 343mgPotassium: 729mgFiber: 7gSugar: 3gVitamin A: 1810IUVitamin C: 19mgCalcium: 214mgIron: 6mg
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