Directions for: Asparagus, Green Pea and White Bean Salad with Fried Shallots
Ingredients
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) Parmesan cheese, grated
1 Tbsp (15 mL) lemon juice
tsp (2 mL) salt
freshly ground pepper
1 cup (250 mL) white kidney beans, drained and rinsed
2 large shallots
vegetable oil, for frying
cup (60 mL) all-purpose flour
2 bunch asparagus, trimmed
2 cup (500 mL) green peas, fresh or frozen
cup (125 mL) Parmesan cheese, shaved
Directions
1. Whisk olive oil with grated parmesan and lemon juice in a large bowl. Season with salt and pepper. Stir in beans and set aside.
2. Peel shallots and slice into 1/8-inch rings. Add enough oil to reach 1-inch depth to a small pot. Heat over medium heat until the temperature reaches 320F. Toss shallot rings in flour and shake off excess. Working in batches, add rings to hot oil and cook until golden, 1 to 2 min. Remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining shallots. Reserve.
3. Bring a large pot of salted water to a boil. Add asparagus and cook for 2 min. Add peas and continue cooking until vegetables are tender-crisp, about 3 more min. Drain.
4. Add vegetables to bowl with vinaigrette and toss to coat. Season with salt and pepper to taste. Divide among plates and garnish with fried shallots and Parmesan.
See more: Vegetables, Vegetarian, Salad, Beans, Fry, Spring