White Bean, Asparagus & Tomato Salad

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Ingredients 

1/2 pound fresh asparagus, trimmed

1 cup cherry tomatoes, cut in halves
1 (14-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped onion
1 tablespoon drained capers, mashed

1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoons white wine vinegar
1/2 tablespoon honey (OR brown sugar)
1 tablespoon spicy brown mustard
10 leaves fresh sage, finely chopped (OR 1/4 teaspoon dried)
1/4 teaspoon pepper
1/8 teaspoon salt

2 tablespoons shredded Pecorino Romano cheese
1 (5-ounce) bag mixed salad greens

***Use mini-food processor for making the dressing

Preparation
1. Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 2 minutes or until asparagus is crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1/2-inch pieces, and chill. Put into a large bowl.

2. Cut cherry tomatoes in half. Drain and rinse canned beans. Chop onion. Drain and smash capers with side of the knife. Put everything together in large bowl with asparagus.

3. Whisk together garlic, chopped fresh sage, olive oil, vinegar, honey, mustard, salt & pepper in a small bowl or pulse several times in a mini-food processor. Pour over asparagus, tomatoes, beans, onion, and capers, tossing to coat.
Adjust seasoning if necessary.

4.Cover and chill 1 hour. Serve the salad over salad greens; sprinkle with Romano cheese.   
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Nutritional info per 1 cup: makes 4 servings
    * Calories: 193
    * Fat: 9.5g    Carbs: 20g (fiber: 5g)    Protein: 7.5g

Asparagus, Artichoke and Mushroom Saute

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Ingredients
       Olive Oil, 1 tbsp
       Garlic, 1 clove, chopped
       Onions,1/4 cup, chopped
       Portabella Mushrooms, 1 large (6oz) or any kind of fresh mushrooms
       Asparagus, fresh, 1/2 lb
       Artichokes, frozen, 1/2 cup (4 oz), thawed
       Cherry tomatoes, 1 cup, halved
       Salt, 1/2 tsp
       Pepper, black, ground 1/4 tsp
       Balsamic vinegar, 1 tablespoon
*shredded cheese of your choice for garnish (optional) g)

Preparation
1. Thaw  frozen artichokes.
2. Chop garlic and onions finely. Heat up olive oil in a pan, add garlic and onions and fry at low-medium heat for 2 minutes.
3. Cut mushroom in big pieces, add to the pan and fry for 2 minutes.
4. Cut asparagus in 2"-long pieces, add it to pan. Put artichokes. And cook everything till asparagus is done but still crunchy.
5. Halve tomatoes, add them to saute. Turn the heat off.
6. Sprinkle balsamic vinegar over the vegetables. Add salt and pepper, mix veges.
7. Serve warm topped with shredded cheese of your choice.
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Nutritional info: 4 servings (1 cup)
    * Calories: 80
    * Fat: 4g Carbs: 10g (fiber: 4g) Protein: 4g