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White bean puree with asparagus and lemon and a parmesan broth

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Servings 4 people

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!