Rule #628: Spring means keeping it all light, fresh, and delicious.
This White Bean, Asparagus, and Broccolini Salad is a fresh, delicious, and light side dish that’s perfect with so many wonderful spring dishes! Serve it alongside steaks fresh off the grill, a roasted chicken, or even your Easter ham.

There’s just something about a little squeeze of fresh lemon juice in the spring, ya know? Really gets me in the sunshine and good vibrations kinda mood.

To Make the White Bean, Asparagus, and Broccolini Salad
First, we’ll want to roast our broccolini and asparagus. Just drizzle with some olive oil, sprinkle on some Kosher salt and freshly ground black pepper, and toss to combine. Then roast at 350 for 12-15 minutes, until vegetables are cooked through but still have crunch.

To Make the Vinaigrette
Meanwhile, make the lemon vinaigrette. In a mason jar or medium bowl, combine 2 tbs. fresh lemon juice, 1/4 cup olive oil, 1 tsp. Dijon mustard, 1 tsp. agave syrup (or honey), 1/4 tsp. Kosher salt, and 1/8 tsp. freshly ground black pepper. Shake or whisk until emulsified.

Salad Assembly
Next, place the rinsed and drained white beans in large bowl.

Then, add the roasted broccolini and asparagus to the beans.

Next, pour on the lemon vinaigrette and give everything a good ole toss.

Finally, spread the bean and vegetable mixture on a serving platter.

Sprinkle on some delightful grated Parmesan.

And for the final touch, make it rain with some chopped flat-leaf (Italian) parsley.

There’s nothing quite like a beautiful salad to accompany a meat-heavy main dish. This White Bean, Asparagus, and Broccolini Salad is the just the ticket!

Main Dish Pairing Suggestions:
Garlic Parmesan Roasted Shrimp
Garlic and Mushroom Pork Chops
Mozzarella Stuffed Chicken Meatballs


White Bean, Asparagus, and Broccolini Salad
Ingredients
For the Salad
- 1 bunch asparagus trimmed and chopped into 1” pieces
- 2 heads about 12 oz. broccolini
- 2 tbs. extra-virgin olive oil
- 1/8 tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 15-oz. can Navy beans, drained and rinsed (can sub other white bean like Cannellini)
- Flat-leaf parsley chopped, for garnish
- Grated Parmesan cheese for garnish
For the Vinaigrette
- 2 tbs. lemon juice about the juice of ½ a lemon
- ¼ cup extra-virgin olive oil
- 1 tsp. Dijon mustard
- 1 tsp. agave or honey
- ¼ tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
Instructions
- Preheat oven to 350.
- Toss the chopped asparagus with broccolini, 2 tbs. olive oil, and 1/8 tsp. each of Kosher salt and freshly ground black pepper. Lay in an even layer on a baking sheet and roast at 350 for 12-15 minutes.
- Meanwhile, place the beans in a large bowl.
- In a medium bowl or mason jar, combine all the vinaigrette ingredients. Whisk or shake until emulsified.
- Once the asparagus and broccolini are done, add them to the bowl with the beans. Drizzle on the vinaigrette, then toss to coat. Garnish with chopped parsley and Parmesan, if desired.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.