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Prep
Difficulty
Easy
Time
Estimate
1 hour
Cut the onions, drizzle with the olive oil & balsamic and roast. As they cook, prepare the sauce and trim the asparagus. Cut up everything for the salad. When it is time to add the beans, increase the heat to 375. This will better accommodate roasting the asparagus at the same time on a separate sheet. Place the beans on the bottom rack and the asparagus on the top. Toss the slaw together and set aside. Once both dishes are done cooking, drizzle the asparagus with the sauce and serve altogether.
Spring onions, cipollini or even shallots can all work to add a beautiful rustic flare to white beans. Take this a step too far by soaking and cooking your own white beans from dry beans, it is worth it.
Asparagus is simply roasted and drizzled with a tangy dijon sauce. Serve it on top or alongside as a sauce to dip in.
Sweet carrots and bitter frisee (or curly endive) are tossed together with a bright vinegar dressing and chewy dates to balance out each flavor. Crispy bacon pieces or salty nuts would complement this salad nicely. Substitute radicchio or Belgian endive for the frisee, if available.
