Spring’s brightest greens meet silky white beans. Spring on a plate and a bottle of Tropicual de Vega doing exactly what it was made for.
Serves: 2 Prep time: 10 minutes Cook time: 20 minutes
Ingredients
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400 grams green asparagus, woody ends snapped off
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2 cups of cooked cannellini beans (or 400 grams canned drained - keep some juice on the side)
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1 garlic clove
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3-4 tablespoons Tropicual de Vega extra virgin olive oil, plus more to finish
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Juice of half a lemon, zested and juiced
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1 pinch flaky salt
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30 grams blanched almonds
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1 pinch coarsely ground black pepper
Method
1. Toast the almonds: In a dry pan over medium heat, toast the 30 grams blanched almonds until golden and fragrant, about 3–4 minutes. Keep an eye on them — they turn quickly. Set aside and roughly chop once cool.
2. Whip the white bean base: Use a food processor or a handmixer to blend the beans, the garlic, and a bit of their juice with 1-2 tbsp of Tropicual de Vega, the lemon juice, and a good pinch salt. Blend until silky and smooth. Taste — it should be creamy, a little bright, and just rich enough. Adjust with more lemon or salt.
3. Char the asparagus: Get a heavy pan or griddle hot. Add 1-2 tbsp of Tropicual. Toss the the asparagus, woody ends snapped off with pinch of salt. Lay them in the pan in a single layer and leave them — resist the urge to move them. Let them char for 5–7 minutes per side until blistered and just tender with a little bite.
4. Plate and finish: Spoon the white bean base generously onto a wide plate and spread it out. Lay the charred asparagus on top. Scatter the chopped almonds over everything. Finish with a generous pour of Tropicual de Vega, a little lemon zest, and 1 pinch coarsely ground black pepper. Serve immediately.
Why this pairing works
De Vega’s intense green tones of artichoke complement beautifully the asparagus and enliven the earthly white bean cream. It’s green almond aftertaste matches the toasted almonds of this dish. You need an olive oil that can hold up to the char of teh asparagus. Tropical De Vega has the aromatic intensity to do so.
