Asparagus, Cannellini Bean and Parmesan Salad

Made with Perfect Italiano™ Parmesan Cheese


4-6 as a side

Preparation Time:

15 minutes


  • ¼ cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 small clove garlic, crushed
  • 1 - 2 bunches asparagus, trimmed
  • 425g can cannellini beans, drained and rinsed
  • 2 roasted red peppers, sliced
  • 60g Perfect Italiano™ Parmesan, shaved
  • 3 tbsp pine nuts, toasted


  1. To make the dressing, combine the olive oil, balsamic vinegar and garlic. Season to taste with salt and pepper.
  2. Cook the asparagus in a pot of boiling salted water for 4 to 5 minutes or until tender. Drain.
  3. Place the cannellini beans on a serving platter. Top with the red pepper slices and warm asparagus and drizzle with the dressing. Top with the Parmesan and pine nuts.