Asparagus with Sweet Onions, Garbanzo Beans, and Mint
For the asparagus:
2 pounds asparagus
For the vinaigrette:
1 tablespoon freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium sweet onion (Maui, Vidalia, or Walla Walla), thinly sliced
1/2 cup cooked garbanzo beans
2 tablespoons torn fresh mint leaves
1 ounce P’tit Basque cheese, sliced paper thin
For the asparagus: Bring a large pot of salted water to a boil over high heat. Prepare an ice water bath by filling a large bowl halfway with ice and water. Rinse the asparagus and trim the woody ends off the bottom of the stalks (about 1/2 inch).
Once the water boils, add the asparagus and cook until the stalks are knife tender, about 2 to 5 minutes depending on their thickness. Remove the asparagus with a slotted spoon and transfer to the ice water bath to cool. Drain and set aside.
For the vinaigrette: Whisk lemon juice, salt, and pepper in a small, nonreactive bowl until the salt has dissolved. While whisking continuously, add oil by pouring in a thin stream down the side of the bowl. Once all the oil is added, check the seasoning and adjust to taste.
To serve: Place asparagus and onions in a wide, shallow dish and drizzle vinaigrette over top. Toss until vegetables are well coated, then let marinate for 15 minutes. Scatter garbanzo beans, mint, and cheese on top. Grind fresh black pepper over everything and serve cold or at room temperature.
*Recipe and image courtesy of CHOW.com.*