Spring Veggie Salad with Asparagus & Aioli

Big beans bump the protein in this soigné salad. Inspired by a classic nicoise, it got a spring cleaning, with seasonal veggies. But you still get a dollop of garlicky mayo.

What You Get

Asparagus

Marinated beets

Pitted olives

Cooked corona beans

Peeled, hard-boiled eggs

Lemon

Arugula

Green garlic aioli

What You’ll Need

Salt and freshly ground pepper

Dijon mustard

Extra-virgin olive oil

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes 

Step 1

Bring a small pot of salted water to a boil. Snap off the tough ends of the asparagus, and slice the asparagus into bite-size pieces. Add the asparagus to the water and blanch until bright green and tender-crisp, 1 to 2 minutes. Drain and rinse under cold water until cool.

Step 2

Meanwhile, slice the beets. Roughly chop the olives. Set out the beans, to let them come to room temperature. Cut the eggs in half lengthwise.

Step 3

In a large bowl, combine 1 tablespoon Dijon mustard, the juice of ½ lemon, 3 tablespoons olive oil, ¼ teaspoon salt, and a few grinds of pepper and whisk to combine. Add the asparagus and arugula and turn to coat.

Step 4

Heap the asparagus and arugula on plates, and arrange the beans, eggs, beets, and olives around. Drizzle with any dressing remaining in the bowl and season with salt and pepper. Dollop with the green garlic aioli and serve.