Sautéed Asparagus, Dill White Bean Puree & Walnuts

Ingredients:

  • Asparagus, 1 small bunch (8-9 spears) fibrous bottoms chopped off
  • White beans (cannellini or white kidney beans), 2 cups cooked
  • Garlic, 2 cloves minced
  • Walnuts, 1/4 cup
  • White miso paste, 1 tbsp
  • Tahini, 2 tbsp
  • Lemon juice, 2 tbsp
  • Lemon zest from ½ lemon
  • Fresh dill, ¼ cup chopped + 1 tbsp chopped for garnish
  • Olive oil, 2 tbsp for cooking the asparagus + 2 tbsp for the white bean puree
  • Salt, ¼ tsp
  • Cracked black pepper to taste

Instructions:

  1. Toast the walnuts on medium heat in a dry frying pan for 4 minutes, stirring frequently. Set aside to cool, then chop them into small pieces.
  2. In a food processor, combine the cooked beans, miso, 1/4 cup dill, tahini, lemon juice, garlic, and 2 tbsp of olive oil. Mix on high until smooth. Set aside.
  3. In a large frying pan, heat 2 tbsp of olive oil on medium-high heat. Once the oil is shimmering, add the asparagus. Season it with ¼ tsp of salt. Cook for 5-6 minutes, until the asparagus is tender and slightly browned.
  4. Dollop some of the white bean puree onto a plate and top it with a few asparagus spears. Sprinkle over the crunchy toasted walnuts and zest over some lemon. Garnish with chopped dill and enjoy!

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