Warm Asparagus Mushroom and White Bean Salad

Ingredients:

  • 3 tablespoons olive oil, divided

  • 1 bunch asparagus, cut into 2-inch pieces

  • 1 1/2 cups sliced shiitake mushrooms

  • 2 cloves garlic, finely chopped

  • 1 cup cooked Camellia Brand Great Northern Beans

  • 1 cup watercress, arugula or baby spinach

  • 1 medium avocado, chopped

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon grated lemon zest

Total time: 25 minutes

Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4

Directions:

  1. Trim ends off asparagus. Wrap asparagus in a damp paper towel, and microwave for 45 seconds. Chop into 2-inch pieces.

  2. To a skillet over medium-high heat, add 2 tablespoons olive oil. Add mushrooms and sauté 4-5 minutes until crispy and brown, stirring occasionally.

  3. Add another tablespoon of oil to skillet, and add chopped garlic and asparagus to the mushrooms; cook, stirring continuously for 1 minute. Remove from heat.

  4. To a large bowl, add asparagus & mushroom mixture, cooked beans, watercress, avocado, lemon juice, and lemon zest; toss gently and serve.

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