White Bean and Asparagus Salad With Tarragon Dressing and Pistachio Crunch

Simple ingredients, layered textures, and a lively herb dressing.

This salad finds its rhythm in contrasting textures and flavours. Creamy cannellini beans meet crisp-tender asparagus, all coated in a bright green dressing where tarragon, lemon and pepper lead the way. The finishing touch is a shower of golden panko and pistachios, creating little pockets of crunch throughout the salad.

What keeps this dish in regular rotation is the pleasure of its many layers. One forkful might be rich and creamy with beans and Manchego; the next might be all crunch and texture from the pistachio topping. No two bites are quite the same, which makes it difficult to stop at just one.

The recipe is also wonderfully forgiving. The dressed bean and asparagus salad is delicious on its own, but the crunchy topping transforms it from a simple bean salad into something more memorable. Substantial enough for lunch or a light dinner, it's equally at home alongside roast chicken, grilled fish or a thick slice of crusty bread.

Yield: 4 servings

Time: 25 minutes

Ingredients

For the Salad

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 pound asparagus, woody ends trimmed and cut into 1-inch pieces
• 1 small shallot (about 2 tablespoons finely minced)
• Salt, to taste
• 2 ounces Manchego, shaved into large pieces

For the Dressing

• ½ tablespoon The Spice Drawer's Lemon-Pepper blend
• Juice and finely grated zest of 1 lemon
• ¼ cup fresh tarragon leaves
• ⅓ cup extra-virgin olive oil

For the Crunchy Topping

• ¼ cup pistachios, roughly chopped
• ½ cup panko breadcrumbs
• ½ tablespoon Garlic Bread In A Pinch blend
• 2 tablespoons olive oil

Preparation

Step 1: Make the Dressing

In a blender or food processor, combine the The Spice Drawer's Lemon-Pepper blend, lemon juice, lemon zest and tarragon. Blend until finely chopped. With the machine running, slowly drizzle in the olive oil and process until smooth and vibrant green. Taste and adjust seasoning as needed.

Step 2: Cook the Asparagus

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the asparagus and shallot, season lightly with salt and cook, stirring occasionally, until the asparagus is crisp-tender and bright green, 3 to 4 minutes.

Turn off the heat and add the cannellini beans, stirring gently to warm through without breaking them, about 2 minutes. Transfer to a large bowl.

Step 3: Make the Crunchy Topping

Return the skillet to medium heat and add the olive oil. Stir in the panko and Garlic Bread In A Pinch blend and cook, stirring frequently, until golden brown and fragrant, 4 to 5 minutes. Add the pistachios and cook for 30 seconds more.

Transfer the mixture to a plate and spread it out in an even layer to cool. This helps preserve its crunch.

Step 4: Assemble the Salad

Pour the dressing over the warm bean and asparagus mixture and toss gently to coat. Transfer to a serving platter or shallow bowl. Scatter the pistachio-panko topping over the salad and finish with the shaved Manchego.

Serve warm or at room temperature, with an extra drizzle of olive oil if desired.