Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. (a protected denomination of origin). This simple, composed salad is a lovely way to showcase its buttery flavor.

Alex Raij
July 2012

Gallery

© Marie Hennechart

Recipe Summary

total:
30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the coarsely chopped tomato with the lemon juice, mustard and sugar. Add the mayonnaise and the 3 tablespoons of olive oil and blend the dressing until thick. Season with salt and pepper.

    Advertisement
  • In a large saucepan of boiling salted water, cook the green beans until tender, 4 minutes. Drain and let cool to room temperature, then drizzle the beans lightly with olive oil and season lightly with salt and pepper.

  • Arrange the beans, tomato wedges, onion and asparagus on a platter. Drizzle the dressing over the vegetables and serve.

Make Ahead

The dressing can be refrigerated overnight. Serve lightly chilled or at room temperature.