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About the Dish

1 teaspoon Honey
2 tablespoons Apple Cider Vinegar
15 ounces White Beans
3 ounces Mozzarella
3 cloves Garlic
1 1/2 ounces Green Onion
1 1/2 ounces Pecans
6 ounces Asparagus
1/4 cup Sun-Dried Tomatoes
3 sprigs Parsley
3 ounces Arugula
Per Serving
Calories 700
Total Fat 45 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 420 mg
Total Carbohydrates 54 g
Dietary Fiber 19 g
Sugar 12 g
Protein 22 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

METHOD

1
MISE EN PLACE • Rinse and drain white beans. • Slice mozzarella. • Discard tough asparagus ends. Cut tender spears into 1/2-inch pieces. • Finely chop sun-dried tomatoes. • Peel and chop garlic. • Finely chop green onion, keeping white and green parts separate. • Pick and chop parsley leaves. • Discard any tough arugula stems.
2
In a bowl, whisk together honey, 2 tablespoons olive oil, vinegar, 1 tablespoon water and 1/4 teaspoon kosher salt.
3
Add beans and mozzarella, and toss to coat.
4
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add garlic, onion whites and pecans. Cook, stirring often, until fragrant, about 1 minute.
5
• Add asparagus. Cook, stirring often, until asparagus is bright green and tender, 1-2 minutes. • Remove from heat. Stir in sun-dried tomatoes.
6
• Add asparagus mixture to beans and mozzarella. • Fold in onion greens and parsley. Taste and adjust seasoning as desired with kosher salt and pepper.
7
• Divide arugula between 2 plates. • Top each with white bean-asparagus mixture. Enjoy!