When I laid my eyes on the beautiful hued purple asparagus I knew I had to make something with it. As the weather got warmer I had salad increasingly more on my mind. I sliced the thick purple asparagus stalks thinly on a bias and tossed it with cannellini beans, sweet onion, mint chiffonade, lemon juice and olive oil. How simple is that for a summery dinner? The beans provide enough oomph that the salad can serve as a entree perhaps with a tear of crusty bread to accompany it. Purple asparagus are sweeter than green ones and having it raw retained a juicy refreshing crunch that complemented the creamy beans. Everyone who’s had this salad has loved it so far including me.