Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar

Name: Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar
Yield: Serves 4 to 6 as a first course
Ingredients: 5 tablespoons, extra-virgin olive oil; 1/2 , medium red onion, sliced 1/8 inch thick (about 1 cup); 1 pound, asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below); , can (15 ounces) cannellini beans, rinsed and drained (about 1 1/2 cups); 2 tablespoons, balsamic vinegar, plus 2 teaspoons; 14 ounces, arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Side Dishes
Beans
Vegetables
Quick
Vegetarian
Salads

Appears in Cook's Illustrated May/June 2003

A quick sauté is the first step in creating salads with bold flavors and tender-crisp texture.

SERVES 4 to 6 as a first course

TIME 25 minutes

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