Ingredients

2 bunches asparagus (30 spears), trimmed and steamed (about 2 pounds)

2 tablespoons extra-virgin olive oil

1 teaspoon chopped garlic

1 teaspoon fresh rosemary, finely chopped

1 teaspoon freshly grated lemon zest (1 lemon)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup frozen baby lima beans, cooked

2 ounces Genoa salami, cut into matchstick pieces (about 2/3 cup

Preparation

  1. In lightly salted boiling water, cook asparagus 3 to 5 minutes, until tender-crisp. Drain into a colander and shock under cold running water for 3 minutes. Allow excess water to drain, stack in bundles and cut into 1 pieces. Place in a large bowl.
  2. In the same bowl, add oil, garlic, rosemary, lemon zest, salt and pepper. Add lima beans and salami; toss to coat.