Lemon-Garlic Butter Beans & Roasted Asparagus with Toasted Pine Nuts
This bright, one-pot vegetarian dish features creamy butter beans simmered in a zesty lemon-garlic sauce, paired with tender asparagus and crunchy toasted pine nuts. It's quick, satisfying, and perfect for a nutritious weeknight meal.
- 2 cups canned butter beans, drained and rinsed
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup vegetable broth
- 1/4 cup pine nuts
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
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Instructions
Heat 1 tablespoon olive oil in a large, oven-safe pot over medium heat. Add pine nuts and toast, stirring frequently, until golden brown (about 3 minutes). Remove pine nuts and set aside.
⏱️ 3 minutesAdd remaining olive oil and butter to the pot. Sauté minced garlic over medium heat until fragrant, about 1 minute.
⏱️ 1 minuteAdd asparagus, salt, and black pepper. Stir and cook for 5 minutes until asparagus begins to soften.
⏱️ 5 minutesAdd butter beans, lemon zest, lemon juice, and vegetable broth. Stir gently to combine.
⏱️ 1 minutePreheat oven to 400°F. Transfer the pot (uncovered) to the oven and roast for 20 minutes until asparagus is tender and liquid reduces.
⏱️ 20 minutes 🌡️ 400°FRemove from oven, stir in chopped parsley, and sprinkle with toasted pine nuts before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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