Pan-Seared Asparagus Salad

Add kale and a pinch of salt to a medium bowl and massage kale with your hands or tongs until the kale becomes shiny, 1 to 2 minutes. Set aside. Add 1 tbsp olive oil to a large nonstick skillet over medium-high heat. Add asparagus and a pinch of salt and pepper and cook until crisp-tender, 3 to 4 minutes. Transfer asparagus to a plate and cover with foil to keep warm. (4-serving meal: use 2 tbsp olive oil) TIPS: Crisp-tender means the vegetables will still have some crunch. You will reuse this pan in the next step.

Return the large nonstick skillet to medium heat with 1 tbsp olive oil. Add breadcrumbs and just half the garlic and cook until breadcrumbs are golden brown, 4 to 6 minutes. Add butter beans and cook until heated through, 2 to 4 minutes. Add just half the parsley leaves and stems and lemon zest to the breadcrumb mixture, stir to combine, and turn off the heat. (4-serving meal: use 2 tbsp olive oil)

Add remaining garlic, remaining parsley leaves and stems, lemon juice, tarragon, vegan mayo, and a pinch of salt and pepper to a blender. Blend the green goddess dressing until smooth. Add dressing to the kale and toss to combine.

Divide the pan-seared asparagus between plates and top with green goddess kale salad. Sprinkle with butter bean breadcrumbs. Dig in!