Wayne Gisslen

Cranberry Beans with Asparagus

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Preparation info
  • Portions:

    12

    , portion size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 1½ inches (4 cm) long.
  4. Heat the olive oil in a sauté pan over moderate heat.
  5. Add the shallots and g

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