Asparagus, Tomato and Olive Salad
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Asparagus, Tomato and Olive Salad
Asparagus, Tomato and Olive Salad
1 bunch asparagus (about 1 1/4 lb.)
1 (15- oz.) can cannellini beans rinsed and drained
1 (15- oz.) can large pitted ripe olives drained
1 cup grape tomatoes halved
1/4 cup extra virgin olive oil
3 tbsp. fresh lemon juice
1 1/2 tbsp. fresh rosemary chopped
3/4 tsp. garlic salt
Pinch of sugar
1/2 cup Parmesan cheese shaved
Prep time: 15 minutes, Cook time: 5 minutes,
Chill time: 1 hour

Remove and discard tough stem ends from asparagus; cut remaining asparagus into 1-inch pieces. Place asparagus in a bowl with a few tablespoons of water; cover and microwave on HIGH for 3 minutes. Run under cold water to cool; drain well. Toss in a large bowl with beans, olives and tomatoes. Drizzle with oil, lemon juice, rosemary, garlic salt and sugar. Cover and chill for1 hour, stirring occasionally. Top with shaved Parmesan just before serving.

Makes 8 servings.
Nutritional Information:
230 calories, 6 g protein, 15 g total fat (2 g sat., 0 g trans), 15 g carbohydrate, 4 g fiber, 2 g sugar, 5 mg cholesterol, 700 mg sodium, 5 points