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Asparagus with Tomatoes and Beans
Asparagus with Tomatoes and Beans. Chopped asparagus sauteed with garlic, onions, fresh tomatoes, and cannellini beans.
If you like asparagus this recipe is for you! The texture of the asparagus, the creaminess of the beans, and the flavor of the tomatoes, onions, and garlic make this a wonderful dish.
I really enjoy asparagus and I was looking for a new way to make it. My go-to methods for cooking asparagus are: sautéed in garlic and oil in a skillet, or marinated in balsamic vinegar and oil, then cooked on the grill.
This recipe uses simple ingredients and straight forward cooking instructions with everything taking place in one skillet on a stove top. The final step of the recipe says to cook the asparagus until it is tender. I recommend that you leave the asparagus a little crunchy, I enjoy that much better than soft and overcooked.
Growing up I would not eat fresh asparagus, no matter what my parents tried. They loved it, however, I would only eat asparagus from a can. Which I would not do today, because to me, it is just way to soft and soggy compared to fresh cooked asparagus.
Then, one time when I was an adult I tried grilled asparagus at a steak house and never looked back!
I hope you enjoy this asparagus with tomatoes recipe as much as I did.
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NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Asparagus with Beans and Tomatoes
Preparing the Asparagus with Tomatoes:
- In a large skillet add in the extra virgin olive oil and bring to a high heat. Next, add in the garlic and onion and sauté for 5 minutes, mixing occasionally.
- Next, add in the asparagus, tomatoes, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the cannellini beans with liquid. Bring to a simmer and cook for 5 minutes, mixing occasionally, or until the asparagus is tender.
How to Serve Asparagus with Tomatoes
- Serve this asparagus with tomatoes as a side dish with chicken, pork, or steak. Or feature this dish by itself for a healthy vegetarian entrée.
More Side Dish Recipes Here
Asparagus with Tomatoes and Beans
Ingredients
- 1 bunch asparagus rough chopped or bag of asparagus
- 1 pint grape tomatoes halved or cherry tomatoes
- 1 can cannellini beans with liquid 15-16 oz.
- 3 cloves garlic sliced
- 1 small onion sliced
- 2 tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/2 tsp. ground black pepper
Instructions
Preparing the Asparagus with Beans and Tomatoes
- In a large skillet add in the extra virgin olive oil and bring to a high heat. Next, add in the garlic and onion and sauté for 5 minutes, mixing occasionally.
- Next, add in the asparagus, tomatoes, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the cannellini beans with liquid. Bring to a simmer and cook for 5 minutes, mixing occasionally, or until the asparagus is tender.
To Serve:
- Serve as a side dish with chicken, pork, or steak. Or feature this dish by itself for a healthy vegetarian entrée.
Notes
In this recipe, Asparagus with Beans and Tomatoes, I am using great cannellini beans. For the bean selection you can use any bean that you like or that you have on hand. I have used great northern, kidney, garbanzo, navy, and pinto beans before in this recipe. I have never used black beans. You can give them a try but the color of the dish and the flavor will but quit different than with the other beans. Instead of asparagus you could use another vegetable, such as, Swiss chard, kale, escarole, spinach, green beans, broccoli, zucchini, or eggplant, to name a few. I have used Swiss chard and escarole before so I know those substitutes work well. For the kale, I would add a few extra minutes (about 5) of cooking, unless you like your kale a bit crunchy and textured. Instead of the grape tomatoes you could use cherry tomatoes, a can of diced tomatoes, sun dried tomatoes, or roasted red peppers. The sun dried tomatoes and roasted red peppers would change the taste of the dish the most, so I would only recommend those if you know you like those flavors.
Nutrition
Invent Your Recipe:
In this recipe, Asparagus with Tomatoes and Beans, I am using great cannellini beans. For the bean selection you can use any bean that you like or that you have on hand. I have used great northern, kidney, garbanzo, navy, and pinto beans before in this recipe. I have never used black beans. You can give them a try but the color of the dish and the flavor will but quit different than with the other beans.
Instead of asparagus you could use another vegetable, such as, Swiss chard, kale, escarole, spinach, green beans, broccoli, zucchini, or eggplant, to name a few. I have used Swiss chard and escarole before so I know those substitutes work well. For the kale, I would add a few extra minutes (about 5) of cooking, unless you like your kale a bit crunchy and textured.
Instead of the grape tomatoes you could use cherry tomatoes, a can of diced tomatoes, sun dried tomatoes, or roasted red peppers. The sun dried tomatoes and roasted red peppers would change the taste of the dish the most, so I would only recommend those if you know you like those flavors.
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