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
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!
