Asparagus and Lima Beans with Pecorino and Mint


Serves 4 as a side dish

2 tablespoons white wine vinegar

Salt and pepper
½ cup finely chopped red onion or use all of a small red onion
¼ cup extra-virgin olive oil
1½ cups frozen lima beans, cooked and cooled or frozen edamame
1 pound asparagus, trimmed and cut into 1-inch lengths or green beans
4 ounces pecorino fresco or other young sheep cheese, cut into 3/8-inch cubes or shaved or crumbled goat cheese
1/3 cup chopped fresh mint

  1. In a large nonreactive bowl, mix the vinegar, ¾ teaspoon salt, and pepper to taste. Add the onion, stir, and set aside for 10 minutes.
  2. Vigorously whisk in the oil, add the lima beans, stir, and set aside for another 15 minutes.
  3. Meanwhile, fill a medium bowl with ice water and set aside. In a large saucepan fitted with a steamer basket, steam the asparagus until just tender, about 2½ minutes. Transfer asparagus to the ice water to stop cooking. Drain and dry.
  4. Stir the asparagus, cheese, and mint into the beans. Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste, and serve.
http://articles.boston.com/2012-04-22/magazine/31377735_1_lima-beans-black-pepper-side-dish