Asparagus with Cannellini

Asparagus with Cannellini

Thanks to Alan Roettinger for sharing this easy vegan dinner recipe from his book, Speed Vegan, published by Book Publishing Company.   It’s a beautiful and delicious dish for company!

Yummy Plants Logo

Asparagus with Cannellini

Prep Time5 mins
Cook Time10 mins
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!

Share your experience

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x