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GAPS marinated asparagus and white navy bean salad with lemon and dill

GAPS Marinated Asparagus and White Bean Salad

A later Full GAPS salad with tender asparagus, properly prepared white navy beans, raw olive oil, fresh lemon, sea salt, and optional dill.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 side-dish servings
Course: Salad, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch fresh asparagus woody ends removed; cut into 2-inch lengths
  • 1 3/4 cups properly prepared white navy beans cooked completely soft, drained, and cooled
  • 1 1/2 tablespoons raw cold-pressed olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon natural sea salt plus an equal additional amount to taste if the beans were cooked without salt
  • 2 tablespoons fresh dill finely cut; optional
  • 1/4 teaspoon dried dill optional alternative to fresh dill; use one form, not both

Equipment

  • Stainless-steel steamer insert or blanching pot
  • Large bowl for ice water
  • Stainless-steel colander
  • Clean linen kitchen towel
  • Sharp knife and cutting board
  • Liquid measuring spoons
  • Wide glass or ceramic salad bowl
  • Covered glass storage container

Method
 

  1. Trim away the woody asparagus ends and cut the tender stalks into scaled 2-inch lengths.
  2. Steam or blanch the scaled asparagus until bright green and a knife enters a thick piece with little resistance, about 10 minutes as an estimate. Move it directly into ice water until every piece is cool.
  3. Drain the asparagus thoroughly and spread it over clean linen. Let the towel absorb the surface water; pat the tops if needed until no visible beads remain.
    Cooked asparagus pieces draining and drying on linen for a Full GAPS salad
  4. Put the dried asparagus and scaled properly prepared beans in a wide salad bowl. Add the scaled raw olive oil, scaled lemon juice, and scaled first salt amount. Fold gently from the bottom until the food has a thin even sheen and no dressing pools underneath.
    White navy beans and asparagus just dressed with raw olive oil lemon and dill
  5. Taste one bean and one thick asparagus piece together. Add the scaled equal additional salt amount gradually if needed. Fold in the scaled fresh dill or scaled dried dill, if using; use one form, not both.
  6. Serve immediately, or cover and refrigerate until serving. Fold once from the bottom before portioning.

Notes

Later Full GAPS: Serve after diarrhoea and other digestive symptoms have cleared completely and properly prepared white navy beans are already part of your menu.
Beans: Use the linked soaked, fermented, rinsed, and thoroughly cooked white navy or haricot beans. Canned, kidney, and cannellini beans do not replace them.
Olive oil: Keep the cold-pressed olive oil raw and add it only after the asparagus is cooked, cooled, and dried.
Storage: Cover and refrigerate for up to 2 days. Do not freeze the assembled salad.
2x: Use 2 bunches asparagus, 3 1/2 cups prepared beans, 3 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon salt plus an equal additional amount if needed, and either 1/4 cup fresh dill or 1/2 teaspoon dried dill.

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