Photo of Asparagus and White Bean Vinaigrette by WW

Asparagus and White Bean Vinaigrette

1 - 4
PersonalPoints™ per serving
Total Time
19 min
16 min
3 min
White beans paired with asparagus make a light, fresh meal for springtime.


Uncooked asparagus

1 pound(s), trimmed

Canned white beans

15½ oz, rinsed and drained, 1/4 cup set aside for vinaigrette

Olive oil

2 tsp(s), extra-virgin

Dijon mustard

2 tsp(s)

Red wine vinegar

1 tbsp(s)

Dried tarragon

¼ cup(s), leaves, packed

Fresh parsley

¼ cup(s), leaves, packed

Mineral water

2 tbsp(s)

Canned white beans

¼ cup(s), rinsed and drained

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste

Sweet red pepper(s)

½ medium, diced

Hard boiled egg(s)

1 large egg(s), chopped


  1. Steam asparagus until tender. Rinse under cold water, dry and arrange on 4 plates.
  2. Put white beans in a medium bowl.
  3. Put olive oil through to white beans in a food processor and process until smooth. Toss vinaigrette with white beans. Season to taste with salt and pepper.
  4. Spoon 1 tablespoon beans over asparagus. Sprinkle with 1/4 each red pepper and egg. Serve.