Asparagus and Giant White Bean Salad on Crostini

Commuting to Philadelphia for work had its perks, particularly the city’s vibrant food scene. Between Old City and the numerous city squares, there were endless culinary adventures to be had. One of my favorite spots was Tria, a cozy place specializing in small plates and an excellent wine selection. I found myself visiting at least once a week. One dish that stood out to me was a simple yet flavorful combination of asparagus, tomatoes, onion, artichoke hearts, and the largest white beans I had ever seen, all tossed in a light balsamic dressing and served with warm toasted crostini. This dish became my go-to small plate, perfectly paired with a glass of wine to unwind after a busy week and catch up with colleagues. Inspired by this delightful dish, I recreated it at home and even used it in competitions as part of a composite entry, including the World Food Championship, where it consistently earned top finishes.