Asparagus with Braised Butter Beans

A delightful spring dish featuring seasonal asparagus served on a bed of creamy braised butter beans, finished with lemon and parmesan. Perfect for a light and vibrant meal.

By @alfiecooks

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

• 1 White onion finely diced
• 0.25 bunch Parsley stalks finely diced
• 1 Red chili finely diced
• 4 cloves Garlic cloves finely diced
• 2 tbsp Olive oil
• 0 Salt to taste
• 24.7 oz Butter beans (700g, with liquid if jarred)
• 2 tbsp Nutritional yeast
• 1 bunch Asparagus
• 1 tsp Miso paste
• 0.5 Lemon juice and zest
• 0.25 bunch Parsley chopped
• 0 Salt to taste
• 0 Black pepper to taste
• 1 tbsp Olive oil
• 2 Flatbreads
• 0.5 cup Parmesan cheese grated

Instructions

1. Finely dice the white onion, parsley stalks, red chili, and garlic.
2. Warm a glug of olive oil in a saucepan over medium heat. Add the onions with a pinch of salt, then allow to soften for 2-3 minutes.
3. Add the parsley stalks, chili, and garlic, frying until fragrant.
4. Add the butter beans with their liquid if jarred, then stir in the nutritional yeast. Simmer on medium-low heat for 5-10 minutes, adding a splash of water to loosen if necessary.
5. Trim the stalks of the asparagus, then boil them in salted water until al dente, about 3-4 minutes.
6. Dissolve the miso paste in 1 tbsp of boiling water, then add to the beans along with a squeeze of lemon juice and a handful of chopped parsley.
7. Season the asparagus with salt, pepper, olive oil, and lemon juice.
8. Warm up your flatbreads. Spoon the beans onto a plate, top with asparagus, grated lemon zest, and parmesan cheese. Serve immediately.