A spectacular filling salad for a warm day

Shaved asparagus salad with crispy navy beans

I could not be more excited about Bryant Terry’s Vegetable Kingdom. This book celebrates vegetables in such a beautiful way it’s hard to put into words, which is why I’m riffing on his shaved asparagus salad here and adding in a bit of protein to round it out as a full meal. His recipe calls for Meyer lemons, which are admittedly delicious, but it’s hard to find Meyer lemons in Berlin so I’m replacing them with ordinary lemons.


Bryant Terry’s cookbooks have incredible playlist accompaniments. This recipe, like all the others in Vegetable Kingdom has a song - you’ll have to track down a copy of the book to find out which one it is.

Serves 4


2 15.5oz cans navy beans

1/4 cup lemon juice

1 tsp shallot

1/4 tsp whole grain mustard

1/2 tsp garlic

1 1/2 tsp salt

4 tbsp olive oil

Freshly ground white pepper to taste

2lb large green asparagus

1 lemon, cut in half

1 tsp finely grated lemon zest

1/2 cup walnuts, toasted and minced

1/4 cup chopped fresh dill



Preheat oven to 400°F. Line a baking tray with parchment paper. Drain and rinse the navy beans. Season with salt and pepper and toss into the oven to crisp up (10-15 mins). Once crisp, remove from the oven and let cool.


Combine the lemon juice, shallot, mustard, garlic, and 1/2 tsp salt in a blender. Slowly pour in the olive oil while the blender runs to create an emulsion. Season with pepper and salt. Set aside. Zest the lemon and set the lemon zest aside.


Using a vegetable peeler or mandoline, shave the asparagus into long, thin strips and place into a large bowl. Sprinkle with the remaining 1 tsp salt and the juice from the full lemon. Toss to combine.


To season the salad, add the dressing little by little as you toss the asparagus and beans. Coat lightly.


Garnish with the lemon zest, minced walnuts, and dill.



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