ASPARAGUS WITH SWEET ONION,

GARBANZO BEANS, AND MINT

2 pounds organic asparagus

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 Walla Walla salad onions thinly sliced

1/2 cup cooked garbanzo beans

2 tablespoons torn fresh mint leaves

2 ounces firm local cheese, thinly sliced

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.

Once the water boils, add the asparagus and cook until the stalks are just knife tender, about 2 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.

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.

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.

adapted from Chowhound Recipes by Burk

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