Romanesco & Cannellini Bean Salad

For the salad ingredients:

• 1 head Romanesco, center stem removed and cut into bite-sized pieces. If Romanesco is unavailable, you can substitute cauliflower

• 2 16-oz cannellini beans, drained and rinsed
• 1 bunch green onions, thinly sliced
• 1 lb asparagus, cut into 1-inch pieces, on the diagonal
• 16 oz cherry tomatoes, cut in half
• 1 cup radicchio, chopped (I used this for color; you could substitute red cabbage)
• 3 Tb capers

Bring a medium pot of water to boil and add the Romanesco. Cook for about two minutes and then add the asparagus. Cook for an additional two to three minutes until both of the vegetables are crisp-tender. Drain and blanch them quickly in a bowl of cold water. Drain again and then toss all of the salad vegetables in a large bowl.