Braised Asparagus and Leeks with Butter Beans

There’s something incredibly comforting about a plate of Braised Asparagus and Leeks with Butter Beans. I remember the first time I cooked this dish; it was a rainy day, and I wanted to create something that would not only warm my belly but also evoke the freshness of spring. As I chopped the vibrant asparagus and leeks, the kitchen filled with their earthy aroma, promising a delightful meal ahead. This dish is perfect for those moments when you want to celebrate the flavors of seasonal produce while enjoying the creamy texture of butter beans. Let me share my love for this recipe and why it has become a staple in my home.

Ingredients to Make Braised Asparagus and Leeks with Butter Beans

When it comes to creating Braised Asparagus and Leeks with Butter Beans, selecting the right ingredients is key to achieving that wonderful harmony of flavors. Each component plays an essential role in the dish, bringing its unique character to the table. The freshness of the asparagus and leeks combined with the richness of butter beans makes this a standout recipe.

• 1 leek: A versatile vegetable that adds a mild onion flavor to the dish, enhancing its depth.
• 2 tablespoons olive oil: This healthy fat helps to sauté the vegetables, providing a luscious base for the dish.
• 1 pound asparagus: Fresh and vibrant, this asparagus brings a delightful crunch and bright green color.
• 1 cup broth or stock: I used imitation chicken broth, which adds a savory depth to the dish.
• Juice of 1 lemon: This brightens the dish and balances the richness of the butter beans.
• 1 sprig fresh thyme: A fragrant herb that complements the earthiness of the leeks and asparagus.
• 1/2 teaspoon black pepper: This adds a gentle heat and a layer of flavor to the dish.
• 1 tablespoon vegan butter: Adds a creamy richness while keeping the dish plant-based.
• 3 cups cooked butter beans: About 2 cans, rinsed and drained, these butter beans provide a hearty texture and protein.

Recipe Steps for Braised Asparagus and Leeks with Butter Beans

Making Braised Asparagus and Leeks with Butter Beans is a delightful experience that fills your kitchen with amazing aromas. Follow these simple steps to create this comforting dish that’s sure to impress.

1. Prep: Start by cutting off the dark green tops of the leek and just the tip of the roots. Slice the leek in half lengthwise and rinse thoroughly between its layers to remove any grit. Pat dry with a towel.
2. Sear the Leek: Heat the olive oil in a large pot or sauté pan over medium-high heat. Once the oil is shimmering, place the leek cut-side down into the pan. Sear for 3 to 4 minutes until golden, then flip and sear for another 2 to 3 minutes. Remove from the pan and set aside.
3. Sear the Asparagus: Add the chopped asparagus to the same pan, stirring to coat in the oil. Let it sit untouched for about 1 to 2 minutes to develop a nice sear.
4. Deglaze: Pour the broth into the pan to deglaze, scraping up any browned bits stuck to the bottom. Add half of the lemon juice and stir to combine.
5. Remaining Ingredients: Nestle the seared leeks back into the pan, then add the thyme, black pepper, and vegan butter. Spread the butter beans evenly over the top, and cover the pan with a lid.
6. Simmer: Reduce the heat to medium and let it simmer, covered, for 10 minutes. Afterward, uncover the pan and lower the heat to medium-low, simmering for an additional 5 minutes until everything is tender. Turn off the heat.
7. Chop the Leeks: Carefully use tongs to remove the softened leeks from the pan and slice them into 1-inch pieces. Return them to the pan, mixing everything well. Top with the remaining lemon juice and adjust seasoning with salt and pepper to taste.
8. Serve: Serve warm, either on top of grains like quinoa or alongside some crusty bread. Enjoy the delightful blend of flavors!

Tips and Variations

If you want to take your Braised Asparagus and Leeks with Butter Beans to the next level, here are some great tips and variations to consider.

• Storage: To store leftovers, place them in an airtight container in the refrigerator. They’ll keep well for up to 5 days.
• Freezing: You can freeze this dish! Just ensure it’s cooled completely before placing it in freezer-safe containers. It can last for 2 to 3 months.
• Pairing: This dish pairs beautifully with warm grains like quinoa or farro, or you can serve it alongside crusty bread.
• Herb Variations: Feel free to experiment with other herbs! Fresh basil or parsley would also work well in this dish.
• Vegetable Additions: Add in other vegetables you love! Carrots or peas can be great additions to the mix.
• Flavor Boost: If you want a bit more depth, a sprinkle of nutritional yeast can provide a cheesy flavor without dairy.

What Complements This Braised Asparagus and Leeks with Butter Beans

• Side Dishes: Serve alongside creamy mashed potatoes or a fresh mixed green salad to balance the richness of the butter beans.
• Occasions: This dish is perfect for spring gatherings, a light summer dinner, or a cozy get-together with friends.
• Storage Tips: Ensure to keep any leftovers in the fridge and consume them within 5 days for the best taste.
• Seasonal Pairings: Pair with a light white wine or sparkling water for a refreshing dinner option during warmer months.
• Meal Prep: This recipe is excellent for meal prep! It holds up well throughout the week, making it easy to enjoy.

FAQ

Conclusion

Braised Asparagus and Leeks with Butter Beans is a delightful dish that brings the freshness of spring right to your table. With its vibrant ingredients and creamy texture, it’s a comforting meal that you can prepare any day of the week. I encourage you to give it a try; you’ll love how simple it is to make and how delicious it tastes!

Braised Asparagus and Leeks with Butter Beans

Craving something fresh and comforting? Try Braised Asparagus and Leeks with Butter Beans. This vibrant dish combines tender asparagus and leeks with creamy butter beans, creating a deliciously satisfying meal that's perfect for any occasion. Make it tonight for a quick, easy dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dishes

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Skillet
• Frying Pan
• Saucepan
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 leek
• 2 tablespoons olive oil
• 1 pound asparagus ends trimmed and cut into 1 1/2 to 2 inch pieces
• 1 cup broth or stock I used imitation chicken broth
• 1 lemon Juice of 1 lemon, divided
• 1 fresh thyme 1 sprig
• 1/2 teaspoon black pepper plus more to taste
• 1 tablespoon vegan butter
• 3 cups cooked butter beans about 2 cans, rinsed and drained

Instructions

 

• Prep: Cut off the dark leek greens and only the tip (fuzzy roots) of the leek (the base will help hold it together). Cut the leek in half lengthwise, then thoroughly rinse between its layers. Pat the leek dry with a kitchen towel or paper towels.
• Sear the Leek: Warm the oil in a large pot or sauté pan with a lid over medium high heat. Once shimmering, add the leek cut-side down and sear for 3 to 4 minutes. Flip the leek and sear for another 2 to 3 minutes, then use tongs to remove it from the pan and set aside.
• Sear the Asparagus: Add the chopped asparagus to the pan. Stir to coat in oil, then let the asparagus sit untouched for 1 1/2 to 2 minutes to sear.
• Deglaze: Add the vegetable broth to the pan to deglaze it, scraping off any browned pits on the bottom of the pan with a spatula. Add half of the lemon juice and stir.
• Remaining Ingredients: Return the leeks to the pan (try to nestle them in so they touch the bottom) and add the thyme, black pepper, and butter. Spread the beans evenly over the top of all of the ingredients and cover the pan.
• Simmer: Reduce the heat to medium and simmer, covered, for 10 minutes. Uncover the pan, reduce the heat to medium-low, and simmer for an additional 5 minutes. Turn the heat off.
• Chop the Leeks: Use tongs to carefully remove the softened leeks from the pan and carefully slice them into 1 inch pieces. Return the leeks to the pan and mix well. Top with the remaining lemon juice and any additional salt or pepper, to taste.
• Serve: Serve warm, on top of warm grains or with crusty bread. Leftovers will keep in the refrigerator for up to 5 days.

Notes

• Butter Beans: I used these butter beans, which I cooked from dry. You can also used canned butter beans (also known as lima beans). Additionally, you can swap the beans for another white bean like navy beans or cannellini beans.

Keyword asparagus recipes, butter beans, healthy side dishes, leek recipes

Previous PostWholesome Molten Chocolate Lava Cake

Next Post One Pot Creamy Parmesan Chicken with Mushroom Rice

Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!