|recipe adapted from Hide the Cheese|
1 15-ounce cans cannellini beans
2 1/2 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 tablespoons chopped cilantro
1/4 teaspoon salt
dash of pepper
Snap off the woody ends of the asparagus, and rinse and then steam them for 5 minutes. Meanwhile drain and rinse the cannellini beans with cold water in a colander. Leave to drain while you make the dressing.
In a medium-sized bowl, whisk together the olive oil, parsley, lemon juice, salt, and pepper.
When the asparagus is done, dump on top of the cannellini beans and rinse with cold water to cool them down. Put them both into the bowl with the dressing and toss.