White Bean and Asparagus Salad

Ingredients:

• 450 g asparagus
• 425 g canned cannellini beans (rinsed)
• 1 clove of garlic
• 2 tablespoons tarragon vinegar
• 3 tbsp. panko

Preparation:

1. In a large bowl, combine one can (14 oz) can cannellini beans (rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar; let stand for 15 minutes.
2. Using a vegetable peeler, cut 1 bunch of trimmed large asparagus into long strips. Add to a bowl with 1 tbsp chopped tarragon and another 1 tsp vinegar, season with salt and pepper to taste, and toss. Sauté 3 tbsp of parsley in 1 tbsp olive oil in a frying pan. panko breadcrumbs; sprinkle the salad with breadcrumbs.