This take on using asparagus is so flavorful you’ll be making it all spring long!
The Deets
Asparagus is in peak season right now, which means I’ve been making it non-stop in a ton of different ways. One of my absolute favorites lately is this: a creamy white bean purée with parmesan broth (and no, I will absolutely not stop making that broth—it’s too good!), topped with tender asparagus and a squeeze of fresh lemon. It’s such a simple yet elegant dish that truly lets the natural flavors of spring shine.
The white bean purée is velvety and rich, with just the right amount of creaminess to balance the brightness of the lemon and the fresh, slightly crisp asparagus. And let’s not forget that parmesan broth. The best part? It all comes together so quickly — make sure to have a food processor on hand. The purée takes just minutes to whip up, and the asparagus cooks in no time at all. Let me know what you think in the comments and if you’re just as obsessed with this, as I am! If you enjoyed this recipe, be sure to check out other veggie ideas here.
Here’s how to make it:
White bean puree with asparagus and lemon and a parmesan broth
Ingredients
For the white bean puree:
- 1/2 cup lima beans or another white bean
- 1 garlic clove, minced
- Juice from 1/2 a lemon (plus a squeeze or two more to top)
- 1/3 cup olive oil
- 1/4 cup grated parmesan
- salt/pepper
- 1 bunch asparagus
- A handful of grated parm slices
- 3/4 cup parm broth
Parm broth:
- 5 parmesan rinds or about 3/4 of a pound
- 1 tbsp peppercorns
- 1 tsp red pepper flakes
- 1/3 cup white wine
- 1 garlic bulb with the top cut off
- 1 yellow onion, sliced into 4 pieces
- A few tbsps olive oil
- 1/2 lemon
- Flaky sea salt/pepper
- A few sprigs of thyme
- 2 bay leaves
- 6 cups water
Instructions
- In a large cast iron skillet or dutch oven, heat olive oil, parsley, onion, garlic, peppercorns, red pepper flakes and bayleaves. Cook for about 5 min or until the onion starts to soften.
- Add white wine and cook until wine is reduce in half. Add in water and parmesan rinds. Cook for about 2 hours stirring often to make sure parm doesnt stick to bottom as it melts. Taste test and add some lemon juice at the end. Enjoy!
