Friday, December 21, 2012

White Bean, Leek and Asparagus Salad- Cheap and Chic #healthyluxemeals

With four more days until Christmas, I can pretty much guess that...

1) You're counting calories and eating a bit healthier in hopes to balance all the Christmas goodies soon to come. (and) 

2) You're a bit short on cash.

Well, I was all of the above tonight, plus a bit bored with the same old sides.


So, I pulled out the asparagus I bought this morning, and had some leeks and onion on hand, but was still totally uninspired. I went to the pantry, and hmmm... that can of white beans I had left over from some chili a few weeks ago was calling to me. Yes, it called.

So, I went for it. Low fat, low cost, and heck, the French eat white beans all the time, and they surely know what's good. And good it was. Ok, better than good. This has quickly become a new family favorite!

Serve hot or cold, stuff it in a pita, schmear it on some french bread, use it on a salad, or have it as a side to some Salamon, like we did. Yes, we ate well tonight.

White Bean, Leek and Asparagus Salad

1 bunch asparagus, trimmed and cut into 2" pieces
2 leeks, cut into half moons
1 sweet onion, cut into half moons
1 can cannellini beans, drained
Olive oil
Salt, pepper and seasonings of choice (I used fresh basil and my favorite Penzeys Parisien)
Red pepper flakes- just a pinch
Romano cheese for garnish as desired

Heat up oil in large skillet and add in the vegetables.  Stir fry over med. high heat until the asparagus is crisp-tender and the leeks and onions are softened and lightly browned.  Add in dried seasonings, salt and pepper.  Then add in drained beans and red pepper flakes and heat through over med. heat. At the end stir in fresh basil julienned.  After a minute, remove from heat and grate on Romano cheese.  Serve warm, room temperature or cold as desired.



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