Long Spoon Scraps

This dish is vegetarian, dairy-free, and requires very little effort making it a popular choice in the dead of winter when motivation to cook is at its all-time low. Bonus points because you can keep most of these ingredients stocked in your pantry and make many different variations depending on what veggies you currently have wilting in your fridge!

Prep Time: 10-15 minutes
Cook Time: 20 minutes

Ingredients

• 2 cans of butter beans (or great northern)
• 1 large bunch of asparagus
• 1 white onion
• Small bunch of parsley
• Red chili flakes (season with your heart according to desired spiciness)
• 4 garlic cloves
• 2 tbsp nutritional yeast
• 1-2 tsp miso paste
• 1 lemon and zest
• 1 loaf crusty bread
• Parmesan
• EVOO
• Salt & pepper

1. Finely dice 1/2 of the onion, garlic, and parsley (separating the stalks from the leaves).
2. Warm a healthy glug of EVOO in a saucepan on medium heat.
3. Add the onions with a pinch of salt, then cook until they soften (approx. 2-3 minutes)
4. Add the parsley stalks, chili flakes, and garlic. Saute until fragrant.
5. Add the butter beans (with the liquid) and nutritional yeast. Simmer on medium-low heat for 5-10 minutes. If it starts getting too thick, add a splash of water.
6. Trim the stalks of the asparagus, then boil in salted water for 3-4 minutes or until al dente.
7. Dissolve the miso paste in 1 tbsp of boiling water, then add to the beans with a squeeze of lemon and a handful of chopped parsley leaves. Taste and add more salt, pepper, and nutritional yeast accordingly.
8. Season the asparagus with salt, pepper, EVOO, and lemon juice.
9. Spoon beans into shallow bowl, top with asparagus, lemon zest, and grated Parmesan.
10. Serve with garlic bread for the full experience.

Notes:

• This recipe goes well with many hearty veggies so feel free to mix it up depending on what is in season! I also like to pair it with kale.
• This recipe needs a crunchy element to round it out so make sure you have some kind of bread or cracker.