Asparagus and White Bean Vinaigrette

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, 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

sweet red pepper(s)

½ medium, diced

whole hard boiled egg(s)

1 item(s), 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.

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