Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it is suddenly blazing hot here in southwestern Ontario. So this means that salads are in order, both to cool and refresh the palate and to avoid hovering over a hot stove for lengthy periods of time. This sudden heat wave also happens to coincide with the beginning of asparagus season here, and that happens to be my husband's favorite vegetable.

Asparagus is delicious on its own with just a little lemon juice and salt, of course, but it also pairs wonderfully with simple flavors as a backdrop — think potatoes, for example. For this salad, tender cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a lively and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weakness, so I added them into the mix. It all comes together for a simple but elegant and satisfying summer meal, served up with some crusty bread.

Cannellini Bean and Asparagus Salad with Mushrooms

Recipe by Lisa Turner Published on May 27, 2016 Refreshing and elegant summer white bean salad with fresh crunchy asparagus and sautéed mushrooms tossed in a lemony mustard and tarragon dressing Print this recipe Salad: 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked) handful of dried curry leaves, crumbled (or 1 bay leaf) 1 lb (1 bunch or 450 g) asparagus 2 teaspoons olive oil 8 large white mushrooms, sliced Dressing: 1/4 cup fresh tarragon 1 teaspoon grated lemon zest 1 clove garlic, minced or crushed juice from 1 lemon (3 tablespoons) 1/2 cup olive oil 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large salad bowl. Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch. Transfer to the salad bowl. Now cook the mushrooms. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid. Transfer to the bowl with the asparagus. To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth. Pour the dressing over the salad, season with salt and pepper, and toss. Serve at room temperature or chilled. Makes 4 to 6 servings

This is my contribution to No Croutons Required. A monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. It is my turn to host this month.

Other salads to enjoy this summer:
Chickpea Salad with Vegan Mayonnaise
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Classic Greek Salad Revisited
Thai Coconut Mango Quinoa Salad

White Bean and Parsnip Vegetable Soup

Several months of winter starts to induce a degree of laziness in me. Fortunately, this coincides with cravings for simple soups that take little effort to make but warm and comfort the body and soul. This particularly soup was inspired by the presence of several parsnips in the crisper, remnants from a previous recipe which I had been too lazy to make use of before! Simple as this soup is, it is colorful, hearty and delicious and is just the thing to share on a cold winter evening.

White Bean and Parsnip Soup

Recipe by Lisa Turner Published on February 3, 2016 Simple, hearty, colorful and warming white bean soup with parsnips and winter vegetables Print this recipe Ingredients: 1 1/2 cups dried cannellini (white kidney) beans (4 1/2 cups cooked) 6 cups water 1 bay leaf 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 3 parsnips (1 lb or 450 g), sliced 1 large potato, diced 1 large carrot, sliced 1 jalapeño, seeded and chopped 1 cup green beans, trimmed and chopped 1 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon ground cumin 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper small handful of fresh chives, chopped Instructions: Rinse the white beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, parsnips, potato, carrots, jalapeño and green beans, and sauté for 1 minute. Toss in the paprika, thyme and cumin, stir for 1 minute to coat the vegetables, and then pour in the white beans with their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender. Remove from heat and discard the bay leaf. Season with salt and plenty of fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped chives on top. Makes 6 to 8 servings

More simple winter soup ideas:
Beet, Lentil and Vegetable Soup
Chickpea and Cabbage Soup
Curried Parsnip and Wild Rice Soup
Mushroom, Lentil and Barley Soup

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Local squashes and pumpkins are in season now, and I love to stock the pantry shelves with a small assortment of these attractive gourds — they keep so long, and it's just somehow comforting to have them around just in case you want to make simple cold weather vegetable fare like this colorful, nourishing and lightly spiced soup. Roasting the butternut squash before adding to the soup enhances the flavor of the sweet orange flesh instead of turning it bland and watery, and the addition of puréed cannellini beans lends heartiness and creaminess. And a scattering of crunchy toasted pistachio pieces is the perfect taste and texture finish in the mouth at the end of a spoonful.

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Recipe by Lisa Turner Published on October 26, 2012 Simple, warm, creamy, nourishing and sweet roasted butternut squash soup with puréed cannellini beans and spices topped with toasted pistachios Print this recipe Ingredients: 1/3 cup dried cannellini (white kidney) beans (1 cup cooked) 1 bay leaf 1 medium butternut squash (2 lbs or 2 to 3 cups) 1/4 cup raw pistachios, chopped 1 tablespoon butter or oil 1 onion, chopped 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon dried red chili flakes pinch of ground cloves 2 cups vegetable stock 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 1/4 cup cream or plain whole fat yogurt (optional) Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with 3 cups of fresh water. Add the bay leaf, bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Set aside, reserving the cooking liquid. Meanwhile, preheat an oven to 400° and position the rack in the middle of the oven. Cut the squash in half, remove the seeds and pulp, and score the flesh with a knife. Brush with butter or oil and transfer to an oiled baking sheet or pan. Bake until the squash is fork tender — about 60 to 80 minutes. Let cool. Remove the skin and scoop the flesh into a small bowl. Spread the chopped pistachios evenly on a baking sheet or tray. Toast in a 325° oven or toaster oven for 10 to 15 minutes, stirring occasionally, until browned and fragrant. Set aside. Heat the butter or oil in a large saucepan over medium-low heat. When hot, add the onion and sauté for 10 minutes or until soft. Now add the curry powder, ground cumin, chili flakes and ground cloves, and stir for 30 seconds. Now add the beans and their cooking liquid, the squash and the vegetable stock. Turn up the heat and bring to a simmer. Cook for 20 minutes, stirring occasionally and adding more water or vegetable stock if you want a thinner consistency. Remove from heat and discard the bay leaf. Purée the soup until smooth with an immersion blender or in batches in a countertop blender. (You can strain the soup if you want it very smooth.) Season with garam masala, salt and plenty of fresh ground black pepper. Serve hot or warm, garnished with a scattering of the toasted pistachios and a swirl of cream or yogurt if desired. Makes 4 to 6 servings

Other fall and winter soups from my kitchen:
Cranberry Wild Rice Soup
Red Bean and Squash Soup
Split Pea and Mushroom Soup
Curry-Laced Pumpkin and Potato Soup

On the top of the reading stack: "Life is Elsewhere" by Milan Kundera

Audio Accompaniment: Zen Garden - Simple Thought (Stefan Torto remake)

White Bean and Mushroom Soup with Butternut Squash and Kale

There are three things that get me through a chilly Canadian winter — a warm blanket and a warm cat both spread on my lap, shivering glances at the calendar waiting for the pages to turn, and a hot steaming bowl of a thick homemade bean and vegetable soup. This soup is just the thing on those days when the winter wind swirls about the house looking for a crack to get through — hearty and nutritious white beans and butternut squash surrounded by a rich and lightly spiced mushroom broth and healthy slices of wilted kale, it's a great way to warm you up and fill you up before composing yourself under some more nice warm blankets for the evening. Apart from some chopping preparation, it's a fast and simple soup to make and enjoy.

White Bean and Mushroom Soup with Butternut Squash and Kale

Recipe by Lisa Turner Published on March 8, 2012 A hearty, warming and nourishing soup of white beans, butternut squash and wilted kale in a rich and lightly spiced mushroom broth Print this recipe Ingredients: 1 cup dried cannellini (white kidney) beans 4 cups vegetable stock 2 tablespoons olive oil 1 lb (450 g) mushrooms (white, cremini or shitake), trimmed and chopped 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and chopped (optional) 1 teaspoon curry powder 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 bay leaf 4 cups water 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper 1/2 bunch kale, stemmed and sliced Instructions: Rinse the beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the following day, add to a large saucepan, and cover with the vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside both the beans and the cooking liquid. Meanwhile, heat a large saucepan over medium-high heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl to coat the pan. Add the mushrooms and sauté for 8 to 10 minutes or until the mushrooms are a golden brown. Remove from the pan and set aside. Wipe the pan clean and return to the stove. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion and garlic and stir for 2 to 3 minutes or until the onions start to turn translucent. Add the jalapeño if using, and stir for another minute. Now toss in the squash and curry powder and stir to coat the vegetables with the oil and curry powder. Pour in the water, add the bay leaf, and bring to a boil. Reduce the heat to medium-low and add the reserved mushrooms, beans and the cooking liquid from the beans. Cover and simmer for 20 to 30 minutes or until the squash is tender. Discard the bay leaf and season the soup with salt and plenty of fresh ground black pepper. Add the kale and continue to simmer for 4 to 5 minutes or until the kale is wilted but still bright green. Remove from heat and serve hot. Makes 6 to 8 servings

Other warming bean and vegetable soups from my kitchen:
Spicy White Bean and Turnip Soup
Italian White Bean and Kale Soup
Chickpea and Cabbage Soup

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

A light and refreshing purée of pesto and white beans served over a bed of warm and delicate lemon-scented rice and topped with sweet and tender spears of local asparagus — this recipe is sure to become a summer classic in my home. And it's very simple to make, even if there is quite a bit of washing up to do afterwards. I'm always a little annoyed to clean up the food processor, even if it's been used for a good cause.

Feel free to lightly steam the asparagus instead of roasting if it's a hot day and you don't feel like turning on the oven.

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

1/2 cup dried cannellini (white kidney) beans
2 tablespoons pine nuts
1/2 tablespoon olive oil
2 cloves garlic, peeled
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
1 tablespoon olive oil
1 bunch fresh asparagus

1 cup white basmati or jasmine rice
juice and zest from 1 small lemon

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

Meanwhile, gently toast the pine nuts in a dry pan over medium-low heat, tossing frequently, until the pine nuts are golden brown.

Once the beans are finished, cook the rice according to instructions. Stir the lemon juice and zest into the hot rice, cover, and set aside.

Meanwhile, preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush the spears with a little olive oil and roast for 10 minutes, turning the spears over once after 5 minutes.

Place the toasted pine nuts, olive oil, garlic, basil, oregano, salt and black pepper into a food processor. Process until smooth, then stir into the mashed beans.

Serve the warm bean and pesto purée over plates of warm rice and arrange the asparagus on top. Serves 4 to 6.

Other recipes you may enjoy from Lisa's Vegetarian Kitchen:
White Bean Cream of Asparagus Soup
Warm Baby Potato and Asparagus Salad
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: Guy De Maupassant

Audio Accompaniment: a power washer, just next door

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Making a healthy vegetarian entrée look like a gourmet dish isn't the result of elaborate and technical procedures. Rather, it's the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in color and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.

As is so often the case when I cook with squash, this meal was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described "Dog Shaman" from South Africa who otherwise advocates a vegan diet for dogs. I don't endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I'm quite happy to try his human food.

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Recipe by Lisa Turner Published on March 7, 2011 Tender roasted golden orange butternut squash mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad Print this recipe Salad: 1 fennel bulb, cored, trimmed and sliced 1 large cup fresh Italian parsley leaves 1/4 cup olive oil juice of 1 lemon 1/4 teaspoon sea salt fresh ground black pepper to taste Squash and cannellini: 1/2 cup dried cannellini beans (1 1/2 cups cooked or 1 14 oz can) 1 butternut squash, halved, seeded and scored into bite-sized pieces olive oil leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried fresh ground black pepper Other ingredients: 5 or 6 large oil-marinated artichokes, coarsely chopped 1 cup cherry or grape tomatoes, halved 1/2 cup dry white wine small handful of torn fresh basil leaves, or 1/4 teaspoon dried 1/4 teaspoon dried oregano 1/2 teaspoon sea salt fresh ground black pepper olive oil fresh grated Parmesan cheese (optional) Instructions: Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside. Prepare the salad in advance to allow the lemon juice and olive oil to mellow the strong flavour of the fennel. Combine all the salad ingredients in a bowl and toss gently. Set aside at room temperature, tossing again occasionally. Pre-heat an oven to 400°. Prepare the squash by cutting in half lengthwise, scraping out the seeds, and scoring deep crosses at bite-sized (about 1-inch) intervals into the flesh. Place the halves on a baking sheet open side up and drizzle the squash with olive oil, a few sprinkles of water, rosemary, thyme and fresh ground black pepper. Place in the oven and roast for 40 to 50 minutes or until the squash is tender and browned. Meanwhile, combine the beans, artichokes, tomatoes, wine, basil, oregano, salt and pepper in a small oven-safe casserole dish. Drizzle with olive oil. After the squash has been roasting for 10 to 15 minutes, place the casserole dish uncovered in the oven beside the squash and bake for 20 to 30 minutes or until the liquid has evaporated and the beans are still moist but not dry. Remove from oven and set aside until the squash is finished. Remove the cooked squash from the shell and stir into the bean mixture. If using, scatter the fresh grated Parmesan cheese on top and place the casserole dish under the broiler for a minute or two to melt the cheese. Toss the fennel and parsley salad one more time and serve with the squash, cannellini and artichoke mixture. For an added special touch, reserve the squash shells and scoop the squash, cannellini and artichoke mixture into the shells for serving. Makes 4 to 6 servings

Other squash recipes you may enjoy from Lisa's Vegetarian Kitchen:
Eggs on Sunday's Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil
Caribbean-Style Black Bean & Delicata Squash
Butternut Squash Sambar
Red Bean and Squash Soup

On the top of the reading stack: Victoria by Knut Hamsun

Sautéed Spinach and Cannellini Beans with Balsamic Vinegar

"Mid-week meals" are those fast and simple recipes we all need to cope with weekday hustle and bustle with a minimum of bother but without sacrificing taste and nutrition. And at 15 minutes from scratch if the beans are cooked ahead of time, they don't come much faster or simpler than this one. Sautéed spinach and tender cooked beans sautéed in balsamic vinegar and spices are a delicious way to top off cooked noodles, pasta, rice or polenta for a filling, zesty and wholesome dinner.

Asafoetida powder can be found in any Indian grocer. If you don't have any on hand, substitute a couple of cloves of minced garlic added to the pan before the dried red chili flakes.

Sautéed Spinach and Cannellini Beans with Balsamic Vinegar

1/2 cup dried cannellini (white kidney) beans
2 cups vegetable stock
1 cup water
1 tablespoon olive oil
1/2 teaspoon dried red chili flakes, or to taste
1/4 teaspoon asafoetida
1 lb. fresh spinach leaves, trimmed
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with the vegetable stock and and a cup of water, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and set aside, reserving the cooking liquid for cooking noodles if desired.

Heat a large skillet or wok over just less than medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Toss in the chili flakes, stir once, then sprinkle in the asafoetida. Quickly add the spinach and sauté until the leaves are just wilted, 3 or 4 minutes.

Turn down the heat slightly, and stir in the beans and balsamic vinegar. Warm throughout for a few minutes longer, then add the salt and plenty of fresh ground black pepper.

Serve hot over noodles, pasta, rice or polenta. Serves 2 to 4.

More Cannellini Bean recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cannellini Bean Soup with Fontina Gremolata
Creamy Cannellini Bean Soup with Jalapeño Gremolata
Cannellini Bean Sauce and Herbed Tomato Sauce over Carrot Rice

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Nova

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.

Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavour of quinoa and a lively tamari, sesame and wasabi dressing in this colourful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.

If you don't have powdered wasabi on hand, substitute a lesser amount of cayenne pepper. Tamari sauce, however, is almost a kitchen essential — traditionally brewed from slow-fermented soy beans, it is far superior to anything marketed as just soy sauce, which is typically made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. You can find tamari sauces from such reputable suppliers as San-J or Eden Foods at most health food stores and large supermarkets.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan and hosted this month by Diana of Spain in Iowa.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Salad:

1 cup dried quinoa
1/2 cup dried cannellini (white kidney) beans
1 bunch fresh asparagus
olive oil for brushing
1 red bell pepper, seeded and chopped
2 green onions, sliced

Dressing:

2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1/2 tablespoon sesame oil
juice of 1/2 lemon
1 - 2 teaspoons wasabi powder, or to taste

Garnish:

1 tablespoon sesame seeds

Scrub the quinoa under cold running water. Add to a pan, cover with 2 cups of cold water, and soak overnight at room temperature. Separately, rinse the beans and cover with cold water with a little yogurt whey or lemon juice added. Let stand overnight at room temperature.

The following day, bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

Meanwhile, drain and rinse the beans. Add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside to cool.

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush each side of the spears lightly with olive oil. Roast the asparagus for 10 minutes, turning the spears over once. Remove from the oven and set aside to cool for a few minutes. Cut the spears into halves or thirds.

Meanwhile, toast the sesame seeds in a small pan over medium-low heat, tossing frequently, for 5 minutes until golden brown.

Mix the tamari sauce, sesame oils and lemon juice in a small bowl. Whisk the wasabi into the dressing, a 1/2 teaspoon at a time to create the desired spiciness.

Gently combine the quinoa, beans, asparagus, red pepper and green onions in a large mixing bowl. Pour the dressing over the salad and gently toss.

Serve cold or at room temperature, with a scattering of toasted sesame seeds over each serving. Serves 4 to 6.

Other asparagus recipes you may enjoy:
Wasabi Roasted Asparagus
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Rustling leaves, chirping birds and lawnmowers

Italian Onion and Bean Soup with Parmesan Toast

Tender cannellini beans, just-wilted fresh arugula leaves, and good white and red wines add flavor, color and depth to this Italian-style baked onion soup topped with crusty bread and freshly grated Parmesan cheese. Not only delicious and a nice impression on your guests, this "minestra di cipolle e fagioli in crosta" is also very easy to make. It's also my entry for this month's onion-family themed No Croutons Required hosted by my wonderful friend Jacqueline.

If you have a rind left over from grating the Parmesan cheese, add it during the simmering stage of the soup. This or the rind of any other hard aged cheese lends a wonderful depth and base to the stock of any savory bean or vegetable soup, and they can be refrigerated or frozen for later use.

This recipe is loosely adapted from Marlena de Blasi's A Taste of Southern Italy — a unique and attractive collection of authentic dishes that are unfortunately almost uniformly non-vegetarian. But there's nothing wrong with a vegetarian using a little imagination to transform a salt-pork soup like de Blasi's original into a meatless delight.

Italian Onion and Bean Soup with Parmesan Toast (Minestra di Cipolle e Fagioli in Crosta)

Recipe by Lisa Turner Adapted from A Taste of Southern Italy: Delicious Recipes and a Dash of Culture Cuisine: Italian Published on April 19, 2010 Attractive and elegant soup of tender cannellini beans, caramelized sweet onions and just-wilted arugula leaves simmered with wine and served with broiled crusty bread and fresh grated Parmesan cheese Print this recipe Beans (Fagioli): 1/2 cup dried cannellini (white kidney) beans 4 cups vegetable stock 1 bay leaf 1 dried whole red chili Soup (Minestra): 2 tablespoons olive oil 1 lb (450 g) Vidalia or sweet onions, thinly sliced 6 cloves garlic, slightly crushed 1/2 tablespoon sea salt 3/4 teaspoon brown sugar 1 cup dry white wine 1/2 cup red wine 1 cup fresh arugula leaves, torn or shredded Toast (Crosta): 4 1/2-inch slices of crusty bread 1 cup fresh grated Parmesan cheese olive oil for drizzling fresh ground black pepper Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the beans, and transfer to a medium saucepan. Cover with the vegetable stock, bay leaf and dried red chili. Bring to a boil, then immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Discard the chili. Drain, reserving the cooking liquid and bay leaf, and set aside. Heat the olive oil over medium heat in a large cast-iron skillet or stove-top safe casserole. When hot, add the onions and garlic and toss until the onions are translucent, about 5 minutes. Turn down the heat a little and sprinkle on the sea salt and brown sugar. Cook, stirring frequently, until the onions are golden-brown and slightly caramelized, about 30 minutes. Pour in the white wine and 2 1/2 cups of the reserved cooking liquid from the beans. Add the bay leaf, and bring to a simmer. If you have a Parmesan rind, add this to the soup as well. Cook for 20 minutes. Now add the beans and red wine, and simmer gently for 5 more minutes. Remove from heat and discard the bay leaf and Parmesan rind if using. Pre-heat the oven broiler. Toss the arugula leaves into the soup. Lay slices of bread over the soup, sprinkle the bread with Parmesan cheese, and drizzle olive oil over the bread and cheese. Generously dust the bread and soup with plenty of fresh ground black pepper. Place the skillet or casserole under the broiler to toast the bread and melt the cheese. Carry hot to the table and ladle soup and bread into warm bowls. Makes 2 to 4 servings

Other Italian-style soups you may enjoy:
Tuscan-Style Pinto Bean Soup with Kale
Cannellini Bean Soup with Fontina Gremolata
Tuscan Bean Soup with Fresh Rosemary
White Cabbage and Bean Minestrone