* 1 leek – finely chopped * 3 garlic cloves – crushed * 1 large jar ( 700g)butter beans with their liquid * 20g parsley – chopped * the zest of 1/2 lemon + a squeeze of the juice (about 1/2 tbsp) * 6-7 asparagus – cut into pieces * olive oil for cooking * good quality extra virgin olive oil for drizzling on top
### Instructions
1. Add about 2 tbsp of olive oil to a large pan. Once hot add in the chopped leek. Cook for about 5-7 minutes until it starts to caramelise. Add the crushed garlic and cook for 1 more minute. Keep stirring to avoid burning. 2. Add in the jarred beans together with their liquid. Stir everything together and cook for 10-15 minutes until the sauce has thickened slightly. In the meantime add the chopped asparagus to a separate frying pan with a drizzle of olive oil, salt and pepper. Cook on a medium heat for 5-7 minutes until tender but still with a bite. 3. Add in the chopped parsley to the beans, lemon zest and lemon juice. Stir and turn off the heat. Season with salt & pepper. 4. Add the cooked asparagus on top and serve with a generous drizzle of good quality extra virgin olive oil.
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### Ingredients
* 1 leek – finely chopped
* 3 garlic cloves – crushed
* 1 large jar ( 700g)butter beans with their liquid
* 20g parsley – chopped
* the zest of 1/2 lemon + a squeeze of the juice (about 1/2 tbsp)
* 6-7 asparagus – cut into pieces
* olive oil for cooking
* good quality extra virgin olive oil for drizzling on top
### Instructions
1. Add about 2 tbsp of olive oil to a large pan. Once hot add in the chopped leek. Cook for about 5-7 minutes until it starts to caramelise. Add the crushed garlic and cook for 1 more minute. Keep stirring to avoid burning.
2. Add in the jarred beans together with their liquid. Stir everything together and cook for 10-15 minutes until the sauce has thickened slightly. In the meantime add the chopped asparagus to a separate frying pan with a drizzle of olive oil, salt and pepper. Cook on a medium heat for 5-7 minutes until tender but still with a bite.
3. Add in the chopped parsley to the beans, lemon zest and lemon juice. Stir and turn off the heat. Season with salt & pepper.
4. Add the cooked asparagus on top and serve with a generous drizzle of good quality extra virgin olive oil.
[Source](https://www.instagram.com/reel/CtPLbyZKhIt/)