Warm Asparagus Mushroom and White Bean Salad


  • 3 tablespoons olive oil, divided
  • 1 bunch asparagus, cut into 2-inch pieces
  • 1 1/2 cups sliced shiitake mushrooms
  • 2 cloves garlic, finely chopped
  • 1 cup cooked Camellia Brand Great Northern Beans
  • 1 cup watercress, arugula or baby spinach
  • 1 medium avocado, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest

Total time:


25 minutes

Prep time:

10 minutes

Cook time:

15 minutes




  1. Trim ends off asparagus. Wrap asparagus in a damp paper towel, and microwave for 45 seconds. Chop into 2-inch pieces.
  2. To a skillet over medium-high heat, add 2 tablespoons olive oil. Add mushrooms and sauté 4-5 minutes until crispy and brown, stirring occasionally.
  3. Add another tablespoon of oil to skillet, and add chopped garlic and asparagus to the mushrooms; cook, stirring continuously for 1 minute. Remove from heat.
  4. To a large bowl, add asparagus & mushroom mixture, cooked beans, watercress, avocado, lemon juice, and lemon zest; toss gently and serve.