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
Instructions
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).
