Mashed Butter Beans and Asparagus

A beautiful vegetable dish with a rich and creamy mashed butter beans sauce, crispy but charred green asparagus, and topped with a gremolata that packs a punch. Lately I love to clean out my pantry and make simple dishes with my cupboard finds. This time I found a jar of Butter beans and got inspired to make a “hummus-inspired” dish and this is what ended up on the table. 

Unintentionally vegan and a must-try for everyone. It can be a nice side dish or a complete meal if you add some crusty bread. Feel free to use other beans, add tahini to the spread, or top the dish off with crispy bits of guanciale. You should freestyle with this one. Let us know what you used from your pantry!

Step 1
Put your skillet on medium heat and sautee your onions with half of your chopped garlic until translucent. Add your chili flakes, cumin, and the beans with some of the liquid from the can and let simmer for about 5 minutes. Make sure the pan doesnt dry out, by occasionally adding some more of that bean liquid.

‍Step 2
In the meantime sprinkle some oil over your washed asparagus and grill them for about 3 minutes per side. We want them charred and tender, but also still crunchy. Then add slightly more than half of your beans into a blender and add 1 tbsp olive oil, ¾ of the lemon juice, and salt and pepper to taste. Create a fine "sauce-like consistency. So if your bean-spread is to thick, add a splash of water until you are happy with the texture.

‍Step 3
Put a small pan on medium heat, add 1 tbsp olive oil and your panko breadcrumbs. After 1 minute add the other half of your chopped garlic and fry this until fragrant and golden brown. Put in a small bowl and add your parsley and lemon zest whilst still hot. 

‍Step 4
Now it is time to plate! On a large plate, make a base from your “butter-bean hummus”, then add the grilled asparagus and top with the rest of the whole beans. Finally, sprinkle some of your gremolata on top and a drizzle of good quality olive oil; enjoy!

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