1 1/2cupscanned white beans (cannellini), rinsed and drained
Preheat the oven to 400°F.
Mix the bread cubes with the garlic, 1/2 of the olive oil, the Parmesan, salt and pepper in a large bowl. Toss to coat well.
Transfer the bread to a baking sheet.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining olive oil and the Dijon. Set aside.
Cut off the dark green tops of the leeks and trim the root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away any sand.
Cover leeks with cold salted water in a large, heavy skillet. Bring to a simmer and cook the leeks, uncovered, until tender or about 15 to 20 minutes.
Without draining the cooking water, transfer the leeks to a bowl of cold ice water to stop the cooking. Then pat the leeks dry with paper towels.
Break off the tough ends of the asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, a little longer if your asparagus is thick. Transfer it to another bowl of ice water, drain and pat it dry.
Cut the leeks and the asparagus each into 1-inch segments. Place pieces in a large bowl and mix in the beans and cooled Parmesan croutons.
Pour your homemade vinaigrette over and toss well.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing