Beans and Asparagus: Flavors of Spring UncategorizedBean Bulletin, Cooking April is prime asparagus season and this vegetable pairs beautifully with beans in this easy dish. Ingredients: 1 pound fresh asparagus spears, trimmed ¼ teaspoon salt 1 15-ounce can white beans 1 tablespoon olive oil ½ cup chopped onion ½ cup chopped red bell pepper 1 garlic clove, minced 1 tablespoon fresh lemon juice (more to taste) 1 tablespoon chopped fresh parsley or basil Salt and pepper Directions: Bring ½ inch water to a boil in a large skillet. Add the asparagus, cover, and cook for three minutes or until tender. Drain and remove to a platter. Drain the cooking water from the skillet. Add the oil and heat over medium heat. Add the onion and bell pepper. Cook for three minutes. Add the garlic and cook for an additional two minutes. Stir in the beans and lemon juice and cook until heated through, about two minutes. Season with salt and pepper. Spoon the bean mixture over the asparagus and sprinkle with the fresh herbs.