Cranberry Beans with Asparagus



U.S. Metric Ingredients
lb 700 g Asparagus
2 fl oz 60 mL Olive oil
4 oz 125 g Shallots, chopped fine
¼ oz 7 g Garlic, chopped fine
3 lb 1.4 kg Cranberry beans, cooked or canned, drained
2 tbsp 30 mL Chopped fresh parsley
1 tbsp 15 mL Chopped fresh basil
1 fl oz 30 mL Red wine vinegar
cup 80 mL Grated parmesan cheese



  1. Peel and trim the bottom of the asparagus stalks.
  2. Cook the asparagus in boiling salted water until just tender. Drain, cool in cold water, and drain again.
  3. Cut the asparagus into pieces about inches (4 cm) long.
  4. Heat the olive oil in a sauté pan over moderate heat.
  5. Add the shallots and garlic. Cook until tender and lightly browned.
  6. Add the beans to the pan. Toss over heat until the beans are hot.
  7. Add the asparagus and herbs. Heat another minute or two, until the asparagus is hot.
  8. Add salt to taste.
  9. Just before serving, stir in the vinegar and the cheese.

Per serving: Calories, 180; Protein, 10 g; Fat, 5 g (24% cal.); Cholesterol, 0 mg; Carbohydrates, 25 g; Fiber, 10 g; Sodium, 50 mg.