A quick and easy asparagus and spinach dish, perfect for a midweek meal with cannellini beans, garlic, and a hint of lemon. Ready in just a few minutes!
1: Slice the asparagus, dice the shallot, and mince the garlic.
2: In a hot pan, sauté the shallot in olive oil for a couple of minutes before adding the garlic and then the asparagus.
3: Sauté for another 4 to 5 minutes.
4: Add the cannellini beans and the vegetable stock.
5: Bring to a gentle boil and then let simmer for 5 minutes.
6: Add the spinach and let it wilt.
7: Squeeze lemon juice, mix well, and serve with lots of black pepper and Parmesan.
