Adzuki Bean and Asparagus Salad
1 bunch thin asparagus, rough ends trimmed off
¼ cup extra virgin olive oil
Zest and juice from 1 lemon
½ bunch parsley, chopped
1 15oz can of Adzuki Beans, drained and rinsed (Eden Organics is great)
2 cups baby arugula
salt and pepper
Bring a pot of water to a boil. Blanch asparagus for 5-8 minutes until tender. Remove from water and pat dry with paper towels. Chop into 1-inch pieces. Whisk the olive oil, lemon and parsley together.
In a bowl add the beans, asparagus and arugula. Toss with the dressing and season with salt and pepper.