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White Bean and Asparagus Salad with Asiago Frico Gluten-Free Recipe

For the best texture, use the thinnest asparagus spears you can find.

Servings 2
Author Tori RItchie

Ingredients

  • 3 tablespoons Meyer lemon juice or other fresh lemon juice
  • 2 teaspoons minced shallot
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces (1/2 cup) shredded Asiago or Parmesan cheese
  • Pinch of cayenne pepper
  • 8 ounces thin asparagus tough ends trimmed
  • 1 (14-ounce can) white beans or cannellini beans, drained and rinsed well
  • 2 tablespoons chopped Italian parsley

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a serving bowl, combine the lemon juice, shallot, ¼ teaspoon salt, and olive oil and whisk to combine. Set the dressing aside.
  3. Put the cheese in a small bowl with a generous grinding of black pepper. Add the cayenne and mix well.
  4. Spoon 4 heaping mounds of cheese, 3 inches apart, onto the prepared baking sheet. Pat the mounds into 3-inch rounds (they will spread while cooking). Bake until golden brown and crisp at the edges, 6 to 8 minutes. Remove from the oven and transfer the parchment with the frico onto the counter. Let cool.
  5. Have ready a bowl of ice water. Cut the asparagus into 1/2-inch pieces. Bring a pot of well-salted water to a boil. Add the asparagus and boil until just cooked through and still bright green, about 4 minutes. Drain, pour the asparagus into the ice water to stop the cooking, and drain again.
  6. Add the asparagus, white beans, and parsley to the dressing. Toss, season with salt to taste, and serve with the frico alongside or crumbled on top.