Asparagus, Cannellini Bean and Parmesan Salad

Ingredients

• 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

Method

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.