Asparagus, Lima Bean and Salami Salad Recipe from Italy

Ingredients

• 2 bunches of asparagus (30 spears), trimmed and steamed (about 2 lb or 907 g)
• 2 tbsp of extra-virgin olive oil
• 1 tsp of chopped garlic
• 1 tsp of fresh rosemary, finely chopped
• 1 tsp of freshly grated lemon zest (from 1 lemon)
• 3/4 tsp of salt
• 1/2 tsp of freshly ground black pepper
• 1 cup of cooked frozen baby lima beans
• 2 oz (57 g) of Genoa salami, cut into matchstick pieces (about 0.67 cup)