Beans and Asparagus Salad

Asparagus Season started and one can get the domestic, much more tasty asparagus than the imported one... In my country we get more often the white one but I prefer the green Asparagus. Also the big Asparagus is said to be the best one and is therefor more expansive than the thinner one. But I prefer the medium sized not too big one. I find him more tasty. As I had invited some friends for dinner I wanted to do a real Springtime - Dinner and decided to start with a Asparagus Salad.

I went to the market and bought (serves 3 - 4 persons as a small dish or about 6 persons as a starter):

- 500 g green asparagus

- 300g big, white cooked beans (in a glass or a tin)

- 100 g Rucola

- 50 g roasted, coarsely chopped Walnuts

- 1 glass of Pesto genovese 

- 100 g baby tomatoes

- 4 Tbsp. lemonjuice, 4 Tbsp. Olive oil

- 1 Tbsp. shaved Parmesan cheese
- Salt and pepper
To prepare:

1. Mix 2 Tbsp. Pesto with Oil and lemon juice until well combined, season with salt and pepper if needed and add the drained beans

2. Peel the asparagus. The green one need only to be peeled in the lower third.

3. Cook the Asparagus for about 8 minutes in enough salted water where you´ve added a pinch sugar (do not overcook, he should be almost crispy)
4. Meanwhile roast the coarsely chopped walnuts in a pan without any oil

6. Chill the asparagus with some cold water and cut in pieces from about 3 - 4 cm

7. Add carefully the Asparagus to the Bean - Pesto mix

8. Place on your Dish the Rucola, than the Bean-Asparagus-Pesto, disperse the halved tomatoes, the walnuts and the Parmesan shavings over all and serve with some toast or baguette.