Adzuki Bean and Asparagus Salad

[Serves 2]

l bunch thin asparagus, rough ends trimmed off
1/4 cup extra virgin olive oil
Zest and juice from 1 lemon Asparagus Adzuki
1/2 bunch parsley, chopped
l l5oz can of Adzuki Beans, drained and
rinsed (Eden Organics is great)
2 cups baby arugula
salt and pepper

Bring a pot of water to a boil. Blanch asparagus for 5-8 minutes until tender.
Remove from water and pat dry with paper towels. Chop into l-inch pieces. Whisk the olive oil, lemon and parsley together.

In a bowl add the beans, asparagus and arugula. Toss with the dressing and season with salt and pepper.