Photo of Asparagus and white bean vinaigrette by WW

Asparagus and white bean vinaigrette

Points® value
Total Time
19 min
16 min
3 min
White beans paired with asparagus make a light, fresh meal for springtime. It's the perfect way to celebrate the final notes of winter. And you'll love how quickly it comes together, as all you need is 20 minutes to put it on the table. The vinaigrette can be made in minutes thanks to using the food processor, and you'll like it so much, you'll find yourself making a batch and storing it in the fridge for whenever you need it. It features the aforementioned white beans (yep!), olive oil, Dijon mustard, red-wine vinegar, tarragon, and parsley. Sprinkle with red pepper and chopped hard-boiled eggs right before serving for even more flavor and texture.



1 pound(s), trimmed

Canned white beans

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

Olive oil

2 tsp, extra-virgin

Dijon mustard

2 tsp

Red wine vinegar

1 Tbsp

Dried tarragon

¼ cup(s), leaves, packed

Fresh parsley

¼ cup(s), leaves, packed


2 Tbsp

Canned white beans

¼ cup(s), rinsed and drained

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Red bell pepper

½ medium, diced

Hard boiled egg

1 item(s), large, chopped


  1. Steam asparagus until tender. Rinse under cold water, dry and place on a serving platter.
  2. Put white beans in a medium bowl, setting aside 1/4 cup for vinaigrette.
  3. To make vinaigrette, put oil, mustard, vinegar, tarragon, parsley, water and reserved 1/4 cup of white beans in a food processor; process until smooth. Pour vinaigrette over white beans and toss to mix and coat; season to taste with salt and pepper.
  4. Spoon bean mixture over asparagus and sprinkle with red pepper and egg. Yields 1/4 of asparagus mixture per serving.