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!