White bean puree with asparagus and lemon and a parmesan broth 

Asparagus and White Beans

Asparagus is in season right now so I have been making it a ton of different ways: This is a white bean puree with parmesan broth (no I won’t stop making that broth) with asparagus and lemon. Truly so much flavor and super seasonal for spring.

Here’s how to make it:

White bean puree with asparagus and lemon and a parmesan broth

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Servings 4 people


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


  • 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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.