Asparagus, Lima Bean and Salami Salad

Description

This combination is definitely unusual—but wait until you try it—the saltiness of the salami really picks up the asparagus and lima beans. Serve this salad at room temperature for best flavor.

Asparagus, Lima Bean and Salami Salad

Ingredients

• 2 bunches asparagus (30 spears), trimmed and steamed (about 2 pounds)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chopped garlic
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon freshly grated lemon zest (1 lemon)
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup frozen baby lima beans, cooked
• 2 ounces Genoa salami, cut into matchstick pieces (about ⅔ cup)

Directions

1. In lightly salted boiling water, cook asparagus 3 to 5 minutes, until tender-crisp.
2. Drain into a colander and shock under cold running water for 3 minutes.
3. Allow excess water to drain, stack in bundles and cut into 1” pieces.
4. Place in a large bowl.
5. In the same bowl, add oil, garlic, rosemary, lemon zest, salt and pepper.
6. Add lima beans and salami; toss to coat.