Name: White Bean Purée with Asparagus & Fried Eggs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 (398 ml) cans cannellini (white kidney) beans; 354 ml chicken or vegetable broth; 12 eggs; 3 cloves garlic; 42 g Parmesan cheese; black pepper; butter, unsalted; salt

White Bean Purée with Asparagus & Fried EggsWhite Bean Purée with Asparagus & Fried Eggs — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 (398 ml) cans cannellini (white kidney) beans

354 ml chicken or vegetable broth

12 eggs

3 cloves garlic

42 g Parmesan cheese

black pepper

butter, unsalted

salt

Instructions

Wash and dry the asparagus.

Drain and rinse the beans.

Preheat a small saucepan over medium heat.

Finely grate 1½ cup of Parmesan.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Once the saucepan is hot, add butter and swirl to coat the bottom.

Add the garlic to the saucepan; cook until fragrant, 15 to 30 seconds.

Add the beans and ½ of the broth to the saucepan; bring to a boil, then mash the beans with a hand blender or potato masher.

Add the remaining broth, most of the Parmesan (save a little for garnishing), salt, and pepper to the bean purée; stir to combine. Remove the saucepan from the heat and cover to keep warm.

Add butter to a nonstick skillet and preheat over medium heat.

Gently crack 6 of the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3 to 4 minutes. Once done, separate the eggs and transfer to a plate. Repeat with the remaining 6 eggs.

While the eggs cook, snap or cut off and discard the woody ends of the asparagus; cut the spears into 2 ½-cm pieces at an angle.

Once the eggs have been transferred, add more butter to the skillet.

Add the asparagus to the skillet and season with salt and pepper; cook, tossing frequently, until the asparagus is bright green and just tender, 4 to 6 minutes. Once done, remove the skillet from the heat.

To serve, spoon the bean purée into a bowl, top with the asparagus and fried eggs, sprinkle with the remaining Parmesan, and season with additional salt and pepper if desired. Enjoy!

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