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.
Servings 4
Calories 172kcal
Equipment
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
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.
Nutrition
Calories: 172kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 566mg | Fiber: 6g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 16mg | Calcium: 97mg | Iron: 4mg