This recipe is packed with fiber from asparagus and cannellini beans, supporting digestion, blood sugar, and cholesterol. It’s also rich in vitamins A, C, K, iron, and calcium—thanks to the veggies, beans, and lemon. Plus, heart-healthy fats from olive oil and tahini help boost good cholesterol and lower the bad.
Instructions:
- 2 cups Asparagus (trimmed)
- 1 tsp Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
- 3 tbsps Tahini
- 4 ozs Roasted Red Peppers
- 1 tbsp Tomato Paste
- 1/2 Lemon (medium, juiced, plus extra for garnish)
- 1 Garlic (clove)
- 2 1/2 cups Cannellini Beans (cooked)
- 2 tbsps Parsley (chopped)
Ingredients:
- Preheat the air fryer to 400ºF (205ºC). Place the asparagus in the basket, drizzle with oil, and season with salt and pepper. Cook for five to six minutes, or until tender.
- Meanwhile, add the tahini, roasted red pepper, tomato paste, lemon juice, garlic, salt, and pepper to a blender. Blend until smooth, adding a splash of water to thin if needed.
- Transfer the mixture to a pot with the beans and bring to a simmer. Simmer for five minutes or until heated through, stirring occasionally.
- Divide the beans and asparagus evenly between plates. Top with parsley and serve with lemon wedges. Enjoy!
2 servings
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