Equipment
Ingredients
Produce
- 1 lemon, halved
- 300 g asparagus, woody ends trimmed, chopped into 3cm pieces
- 2 garlic, minced
Pantry & Base
- 15 ml olive oil
- 500 g cannellini beans, canned, rinsed and drained well
- 400 ml full-fat coconut milk, canned, stirred
- 5 g sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Trim the woody ends off the asparagus and chop the spears into 3cm lengths. Mince the garlic cloves and slice the lemon in half crosswise.
Heat a dry large skillet over medium-high heat, about 200 degrees Celsius or 400 degrees Fahrenheit. Place the lemon halves cut-side down in the hot skillet. Sear without moving them until the surface is deeply blackened and caramelized, about 3 to 4 minutes. Remove the lemon halves and set them aside to cool slightly.
In the same skillet, lower the heat to medium, around 175 degrees Celsius or 350 degrees Fahrenheit. Add the olive oil, followed by the chopped asparagus and minced garlic. Saute for 3 minutes until the garlic is fragrant and the asparagus turns bright green but remains crisp.
Pour the drained cannellini beans and full-fat coconut milk into the skillet. Bring the mixture to a gentle simmer, around 90 degrees Celsius or 195 degrees Fahrenheit. Simmer uncovered for 8 minutes, allowing the coconut milk to reduce slightly and coat the beans in a creamy glaze.
Remove the skillet from the heat. Squeeze the juice from the reserved charred lemon halves directly into the beans, using your hand or a small strainer to catch any seeds. Stir gently to combine. Taste and season with the sea salt and freshly cracked black pepper.
Chef's Notes
- Charring the lemon caramelizes its natural sugars, mellowing the harsh acidity while introducing a complex, subtle smokiness that elevates the entire dish.
- If your canned coconut milk has separated into a solid cream cap and liquid water, do not shake it. Scoop out the solid cream and use it to saute the asparagus instead of olive oil for an intensified coconut profile.
- Canned beans vary wildly in sodium content. Always rinse them thoroughly to remove the canning liquid, which can introduce metallic flavors, and adjust your final salt seasoning accordingly.
- For an extra layer of texture, consider garnishing the finished dish with toasted slivered almonds or crispy fried shallots.
Storage
Refrigerator: 3 days — Store in an airtight container. The coconut milk may solidify when chilled; reheat gently to return it to a liquid state.
Freezer: 1 month — Coconut milk may separate upon thawing. Reheat gently over low heat and whisk continuously to re-emulsify.
Reheating: Warm in a skillet over medium-low heat until heated through, adding a splash of water if the sauce has thickened too much.
