Tender Asparagus Spears with Cannellini Bean Sauce

This is one of those Mediterranean-style dishes that are perfect hot, at room temperature, or cold--a wonderful versatility for entertaining. If at all possible, use freshly picked vine-ripened tomatoes and very fresh verdant basil.

Ingredients

Sea salt 1 1/4 Teaspoon
Extra virgin olive oil 2 Tablespoon
Red onion 1 Cup (16 tbs) , finely diced
Garlic 2 Clove (10 gm)
Freshly ground black pepper 1/4 Teaspoon
Canned cannellini beans 15 Ounce (Undrained)
Red wine vinegar 2 Teaspoon
Asparagus 1 Pound
Ripe tomato 1 Medium , cut in 0.5
Basil 1/4 Cup (4 tbs) , coarsely chopped
Flax oil 2 Tablespoon
Chives 1 Tablespoon , snipped

Directions

MAKING

1. Place a large pot of water over high heat and add 1 tablespoon of the salt. Cover and bring to a boil.

2. Heat the olive oil gently in a large pan and add the onion, stirring well.

3. When the onion begins to soften, squeeze the garlic through a garlic press into the pan.

4. Add the remaining 1/4 teaspoon of the salt, the pepper, cannellini beans, and vinegar.

5. Stir thoroughly but gently, to avoid crushing any of the beans.

6. Bring to a simmer, set the heat to very low, and then cover.

7. Continue to cook, stirring often, while you proceed with the asparagus.

8. Once the pot of salted water has come to a furious boil, drop in the asparagus spears and stir once. Depending on the thickness of the asparagus, they should be cooked until just tender-crisp, about 1 minute.

9. When they are done to your satisfaction, drain well.

10. Remove the beans from the heat and stir in the diced tomato, chopped basil, and flax oil.

SERVING

11. Divide the asparagus among 4 plates and top with the bean mixture.

12. Garnish with the chives, if using, and serve at once.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 327Calories from Fat 142

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 485 mg20.21%

Total Carbohydrates 36 g12%

Dietary Fiber 10 g40%

Sugars 7 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet