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Roasted Asparagus with Creamy Parmesan Beans

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5 from 8 reviews

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

Ingredients

Scale
  • 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

Instructions

  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.

Notes

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

Find it online: https://zenaskitchen.com/zingy-roasted-asparagus-with-creamy-parmesan-beans/

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