Asparagus with Cannellini

Asparagus with Cannellini

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Thanks to Alan Roettinger for this easy vegan asparagus recipe from his book, Speed Vegan. Reprinted with permission by Book Publishing Company.  This asparagus recipe makes a beautiful and delicious dish for company! 

This is one of my go-to recipes in April, when asparagus is in season and abundant. Learn about the nutritional benefits of asparagus and browse more info about grains and protein in the vegan nutrition section.

If you like this recipe for asparagus with cannellini beans, browse the entire Yummy Plants easy vegan recipe collection for more easy vegan recipe ideas.

No time to cook? Check out the Food Reviews section for vegan frozen and packaged foods you can find online and in most US grocery stores.

If you’re a beginner vegan or you’d like tips to get started, visit the Vegan FAQ and Start Here pages for tips to help support your vegan journey. Or pick up a copy of It’s Easy to Start Eating Vegan.

 

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Asparagus with Cannellini

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4
Shared by: Alan Roettinger

Ingredients

  • 1 tablespoon plus 1/4 teaspoons sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced onion
  • 2 cloves peeled garlic
  • 1 can 15 oz. cannellini beans, with liquid
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound asparagus spears trimmed uniformly to about 6 inches in length
  • 1 medium-size ripe tomato cut into 1/2-inch dice
  • 1/4 cup coarsely chopped fresh basil
  • 2 tablespoons flax oil
  • 1 tablespoon snipped fresh chives optional

Instructions

  • Fill a large pot with water. Add 1 tablespoon of the salt. Cover and bring to a boil over high heat.
  • Meanwhile, put the olive oil in a large pan over medium-low heat. Add the onion, stirring well. After 1 – 2 minutes, when the onion juices begin to flow, squeeze the garlic through a garlic press directly into the pan.
  • Add the cannellini beans and their liquid along with the vinegar, pepper, and remaining 1/4 teaspoon of salt. Stir thoroughly but gently, to avoid crushing any of the beans. Bring to a simmer, and then decrease the heat to very low and cover. Continue to cook, stirring often, while you prepare the asparagus.
  • When the pot of water comes to a rolling boil, drop in the whole asparagus spears and stir once. Depending on the thickness of the asparagus, they should be tender-crisp in about 1 minute. When they are done to your satisfaction, drain well.
  • Remove the beans from the heat and stir in the tomato, basil, and flax oil.
  • Divide the asparagus among 4 plates. Top with the bean mixture. Garnish with the chives, if using. Serve at once.

Hope you enjoy this easy vegan recipe!

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