Asparagus with White Beans, Lemon and Parmesan
Tender-crisp asparagus, braised in a lemony broth with oregano and white beans, and then showered with parmesan cheese. Bright, light, bursting with flavor, and ready in 20 minutes.
This vegetarian dish makes an excellent side dish or hearty vegetarian main dish. If you serve the dish in shallow bowls with bread on the side, it’s a complete and satisfying meal. You could even serve the asparagus, beans, and broth over your favorite grain. For a vegan meal, use vegan parmesan cheese or leave the parmesan out.
I used fresh asparagus, but frozen works too. If you’re using frozen asparagus, it won’t need as long to soften in the lemon broth. Keep and eye on things and serve the dish when the asparagus is the texture you prefer.
I liked shaved parmesan cheese for this dish because it makes a great presentation. You can also use grated or shredded parmesan cheese if that’s what you have handy! And if you’re purchasing a wedge of parmesan for this dish, don’t feel obligated to spend a ton of money. There are plenty of wonderful domestic parmesan cheeses available at the grocery store.
I used oregano to flavor the broth, but any dried herb works. If you want to mix things up, try dried thyme, basil, parsley, Italian seasoning, and Mediterranean seasoning.
Asparagus with White Beans, Lemon and Parmesan
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion, any color
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 15- ounce can white beans, such as cannellini, rinsed and drained
- 1/2 cup vegetable broth or water
- 1 bunch asparagus, woody ends trimmed, cut into 2-inch pieces
- 1 lemon, sliced into rounds
- Grated or shaved parmesan cheese for serving
- Fresh parsley leaves for serving, optional
Equipment
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
- Add the white beans and vegetable broth (or water) and bring to a simmer. Add the asparagus and a few of the lemon slices and return to a simmer. Simmer for 3 to 5 minutes, until the asparagus is tender-crisp, or cooked to your liking. Season to taste with salt and black pepper.
- Top with parmesan cheese and parsley (if using) and serve with extra parmesan cheese and lemon slices on the side.