Ingredients
| 1 small | Red onion, thinly sliced |
| 1 | Lemon, juiced |
| 1 bunch | Asparagus, approx 200g, woody ends removed (Main) |
| 1 tin | Cannellini beans, or other white beans, approx 355g, rinsed and drained (Main) |
| ½ | Oranges, juiced |
| 1 serving | Grated parmesan cheese |
| 5 | Basil leaves, roughly torn |
| 1 Tbsp | White wine vinegar, I used Forum chardonnay vinegar |
| 1 sprinkle | Lemon zest |
| ¼ cup | Toasted walnuts |
Directions
- Place the thinly sliced red onion in a small bowl and cover with the lemon juice. Set aside.
- Using a vegetable peeler, slice the asparagus lengthways into strips. Place in a bowl.
- Drain the beans and add them to the asparagus.
- Add all other ingredients, including the red onion and lemon juice, and gently combine. Taste and adjust as necessary before serving.