For summer entertaining, I found this to be a good appetizer served with some garlic toast, but it could be a great lunch entree as well. A trip to the farmer's market for some fresh asparagus and mushrooms and I was good to go.
4 ounces fresh asparagus, cut in bite sized pieces
3/4 cup fresh sliced mushrooms
1 1/2 cups canned white (or cannelini) beans, drained and rinsed
1 tablespoon olive oil
Salt
Pepper
2 tablespoons grated Parmesan cheese
Dressing:
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons chopped rosemary
Salt
Pepper
Toss asparagus and mushroom in 1 tablespoon olive oil and place in a grill pan; grill about 4- 5 minutes. Remove from grill and place in a bowl. Add beans and cheese and toss slightly; season with salt and pepper to taste.
To make the dressing, whisk together oil, lemon juice, garlic and rosemary; add salt and pepper to taste. Stir dressing into salad and refrigerate. Top with additional grated Parmesan cheese and serve with garlic toast.