This is a tasty and unusual way to introduce spring asparagus to the dinner table, a nourishing and pretty dish that is rich with fiber but low in fat, and with no cholesterol at all.

Potatoes, cannellini beans, and asparagus makes such a lovely combination, and the simple dressing adds a boost of flavor, as well. Using canned beans makes it a snap to make.

INGREDIENTS

1 pound small red potatoes, cut into 1/4” slices
12 thin asparagus spears, cut into 2” pieces
1 16-ounce can cannellini beans, rinsed and drained
1 small red onion, chopped
2 tablespoons minced scallions
2 tablespoons chopped fresh tarragon or 1 teaspoon dried
2 tablespoons apple juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons grated lemon peel
1 teaspoon tarragon vinegar
1/4 teaspoon freshly ground black pepper

1. Place the potatoes in a 3-quart saucepan. Add cold water to cover. Bring to a boil and cook for 10 minutes. Add the asparagus; cook for 5 to 7 minutes, or until the vegetables are tender. Drain and rinse gently with cold water. Transfer to a large bowl.

2. Add the beans, onions, scallions and tarragon. Mix lightly.

3. In a small bowl, whisk together the juice, oil, mustard, lemon peel, vinegar and pepper. Pour over the vegetables; toss to mix well.

Serves 4.