Seasonal Fare with Flair: White Bean-Asparagus Salad with Bacon and Thyme

Serves 6
Recipe time:  15 minutes

3 thick bacon slices, chopped
1 Tbs. red wine vinegar
3 cups 1-inch diagonally cut asparagus
1/4 cup diced red onion
3 garlic cloves, minced
2 Tbs. fresh lemon juice
1 (15-ounce) can navy or cannellini beans, drained and rinsed
2 tsp. chopped fresh thyme
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbs. chopped fresh parsley
1-ounce parmesan cheese, grated (about 1/4 cup)

 

Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove from pan with a slotted spoon and drain on paper towels, reserving drippings in skillet.

 

Add vinegar to skillet, stirring to deglaze pan. Add asparagus; cook 1 minute. Add onion, garlic, and lemon juice; cook, stirring, 2 minutes or until asparagus is crisp-tender. Remove skillet from heat, and add navy beans and cooked bacon, tossing to combine. Stir in thyme, salt, and pepper. Transfer salad to a large serving bowl; sprinkle with parsley and cheese.

 

—Coastal Living