Asparagus & Crispy Beans With Mint & Grana Padano From Allison Arevalo Recipe on Food52
"Canned beans get the ultimate roasted upgrade. A bright spring-time salad of arugula, mint, asparagus, and anchovies gets the crispy bean treatment...."
INGREDIENTS
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1 (15-ounce) can cannellini beans, drained and rinsed
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Kosher salt
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8 ounces asparagus
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6 tablespoons extra-virgin olive oil, divided
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Freshly ground black pepper
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4 ounces wild arugula
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3 ounces shaved Grana Padano or Parmigiano-Reggiano
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1 cup chopped fresh mint
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1 (1.6-ounce) can anchovies, drained, fillets rolled into little spirals (optional but recommended)
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Flaky sea salt
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