Shaved Asparagus Salad with Tomatoes, Goat Cheese and White Beans


  • 1 bundle thick stock asparagus roughly 1 lb
  • 1 can of white beans (navy, great northern, garbanzo, etc.)
  • 1 cup cherry tomatoes cut into half
  • ¼ cup goat cheese crumbled
  • 1 tbs ghee (or oil of choice)
  • Apple Cider Vinegar Dressing:
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon mustard
  • 1 tbs garlic, minced
  • Sea Salt and Pepper to taste


  • Cut the tops and bottoms off the asparagus stocks. Using a potato peeler, cut the asparagus into ribbons lengthwise. Place the ribbons in a large bowl.
  • Cut cherry tomatoes lengthwise an add to the bowl.
  • Heat up the ghee in a pan on medium heat. Once ghee is melted, add asparagus and cherry tomatoes. Stirring frequently, cook until asparagus is pliable.
  • Drain and rinse the can of beans and add to the pan, stirring to combine.
  • While that cooks, make the salad dressing.
  • Once the asparagus is soft, add 3 tablespoons of the salad dressing to the pan and gently toss until well combined.
  • Transfer the veggies to a large bowl and top with goat cheese crumbles and fresh cracked pepper (optional).
  • Serve immediately.

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