Zingy Roasted Asparagus with Creamy Parmesan Beans

The roasted asparagus pairs beautifully with the creamy parmesan beans and the zingy parsley dressing takes it all to the next level. Give it a go and let me know what you think!

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 400g asparagus
  • extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 400g good-quality, jarred cannellini beans
  • 100ml water
  • 30g parmigiano reggiano, grated, plus more for serving
  • 1 heaped tbsp crème fraîche
  • handful of toasted pine nuts or chopped hazelnuts

For the zingy parsley dressing:

  • 20g fresh flat-leaf parsley
  • 4 tbsp extra-virgin olive oil
  • 1 lemon, zest
  • ½ lemon, juice


  1. Heat your oven to 200°C / fan 180°C.
  2. Trim the woody ends off the asparagus stalks and place in a medium baking tray. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange the stalks in an even layer and roast for 12 minutes, or until tender.
  3. Meanwhile, heat a splash of extra-virgin olive oil in a medium saucepan set over a medium heat. Add the garlic and cook, stirring almost constantly, for 1 minute, then add the beans (with their juices) and water and season with salt and pepper.
  4. Turn the heat up to medium-high and bring to a boil, then reduce the heat back to medium and simmer until the liquid is reduced by half.
  5. Remove the saucepan from the heat, add the parmigiano reggiano and crème fraîche and stir until well-combined. Cover while you make the zingy parsley dressing.
  6. Place the parsley, extra-virgin olive oil, lemon juice and zest in a mortar and pound with a pestle until you have a chunky green sauce. Alternatively, you can do this in a food processor or just finely chop it all by hand. Season generously with salt and pepper, to taste.
  7. To assemble, spread the creamy parmesan beans onto a large plate and top with the roasted asparagus. Pour the zingy parsley dressing over the top and finish with a sprinkle of toasted nuts and a bit more grated parmigiano reggiano, then serve and enjoy.


Jarred beans are generally nicer than canned ones. They’re stored in a tasty bean stock that doesn’t need rinsing off.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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Shauna S
10 months ago

Fantastic meal. My son and I ate for dinner tonight and we both devoured our portions. Thanks for such a great recipe.

10 months ago

Delicious and SUPER easy. Would make this again in a heart beat.

Louisa Fitzgerald
10 months ago

Honestly good even with canned beans!!

9 months ago

Delicious!!! Loved the creaminess of the beans

9 months ago

Made this last night! SUCH an easy recipe and it tastes (and looks) fantastic.

This is going to be my new go-to side dish for hosting.

Robert Gerold
8 months ago

We’ve made this several times now and it’s SO good! One of our go-to recipes now. Love it! We substituted butter beans when we forgot to snag cannellini beans and they worked just as well. Can’t wait to try more of your recipes!

8 months ago

Well, I messed up and threw away the liquid in the beans, but it still turned out delicious! I added some red pepper flakes to spice it up a bit. I loved this meal so much. My daughter came to pick up her son and started to eat it right from the pan. She said, “I don’t get it, but it’s delicious!” This recipe is a keeper. Can’t wait to try some of your other recipes.

Clara Luciani
6 months ago

Fantastic and fancy tasting, I am slightly addicted to this recipe!

1 month ago

So good and easy to make too! I used canned beans since I didn’t have the jarred kind, and it still came out great.