Ingredients
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1 pound thick-stemmed asparagus, trimmed
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1/3 cup thinly sliced English cucumber
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1 cup halved grape tomatoes
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2 radishes, thinly sliced
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1 (15 1/2 ounce) can cannellini beans, drained and rinsed
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1 tablespoon fresh lemon juice
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1 tablespoon olive oil
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1/4 teaspoon garlic salt
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1/4 teaspoon freshly ground black pepper
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1/3 cup shaved Parmesan cheese, or to taste
Directions
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Using a vegetable or julienne peeler, shave asparagus into thin ribbons. Add to a large bowl.
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Add cucumbers, grape tomatoes, radishes, beans, lemon juice, olive oil, garlic salt, and pepper. Toss lightly to combine. Top with freshly shaved Parmesan cheese before serving.
