Adapted from Vegetables from an Italian Garden
Serves 6 as a side dish
20 minutes preparation and cooking time
2 bunches of asparagus
2 15-ounce cans cannellini beans
5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice (from about 1/2 of a lemon)
3 tablespoons chopped parsley (a small handful before chopping)
1/4 teaspoon salt
a few grinds of fresh pepper
fried eggs (optional)
Bring a small pot of water to boil. Snap off the woody ends of the asparagus, and rinse them. Salt the boiling water with a few dashes of salt and add the asparagus. Cook until the asparagus is tender and still a vibrant green, about 5 minutes. Drain the asparagus in a colander as soon as it has finished cooking.
While the asparagus is cooking, drain the cannellini beans and rinse them under cold water.
In a medium-sized bowl, whisk together the olive oil, parsley, lemon juice, salt, and pepper. Add the cannellini beans and stir. When the asparagus has finished cooking, toss it into the bowl and stir again. Serve warm or at room temperature. A fried egg on top is optional.