Says Meg Couch, POV’s VP of operations, “I love to make this every spring, because you have to use the freshest, slenderest asparagus.”

White Bean Salad with Asparagus and Artichokes

Ingredients:

• 10 fresh baby artichokes, peeled and quartered (You can substitute fresh artichoke bottoms or, if you’re like Meg and get grossed out by the chokes, you can use canned artichoke hearts.)
• 2 cups asparagus, cut diagonally to about 1 inch in length
• 1/3 cup thinly sliced radishes
• 3 tbsp. thinly sliced green onions
• 2 tbsp. thinly sliced fresh basil
• 2 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• 1 can (19 oz.) Great Northern beans or other white beans, rinsed and drained

Preparation:
If using fresh artichokes, steam them, covered, for 10 minutes or until tender. Steam the asparagus for 2 minutes. Combine all remaining ingredients in a bowl; stir in artichokes and asparagus. Season to taste with salt and pepper. Makes four, one-cup servings.

A POV Tribute:
Remembering Buster

Those who have visited POV may remember Buster as the boxer who kept watch on the studio from his lookout post, chin resting on the window frame of Bruce Payne’s upstairs office. Those of us who work here remember much more: his kind eyes, his gentle manner, his unwavering devotion to peanut butter dog biscuits.

Since his adoption in 1999, Buster was a loyal companion to the Payne family and a beloved friend of the POV family. Sadly, in February, Buster developed a severe infection and did not recover. As we mourn his loss, we take comfort in the thought that Buster, our ever-vigilant minister of security, is still keeping an eye on the studio from his new, upstairs lookout post.

Woof.