Add the asparagus, beans, scallions, and mushrooms to the stew. Simmer briefly, until heated through, about 30 seconds. Add the chervil and chives and serve the stew in bowls.

To start, drain and rinse 1 15-ounce can of white beans. (I most often keep cannellini in my pantry, but butter beans, navy beans, and great northern beans work well, too.) ...

Ingredients. 5 tablespoons olive oil. 1 cup chopped onion. 3 tablespoons chopped garlic. 2 cups cooked and drained white beans such as cannellini, gigande or flageolet. 2 tablespoons soy sauce. 2 ...

I get positively giddy when spring rolls around. Not only do we get to enjoy sunsets past 7 p.m., but the season also brings a bounty of new produce to save me from the routine root vegetables of ...

Just before serving, toss 1 small bunch asparagus, trimmed, thinly sliced on a diagonal, 1 bunch spring onions or scallions, dark green parts thinly sliced, ¼ tsp. Diamond Crystal or ¼ tsp ...

Drizzle 1 tablespoon of the oil over the asparagus and another 3 tablespoons oil over the bread; toss to coat, keeping the asparagus and bread separate. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon ...

To prepare the asparagus with white beans and hollandaise sauce, first pour water, vinegar (1) and crushed white pepper (2) into a saucepan. Reduce by one-third, let cool, strain through a fine ...

New Rancho Gordo cookbook celebrates the beauty of beans: Veritable ‘bean bible’ from Steve Sando unlocks legumes’ magic in 100 recipes, including Raw Asparagus and Runner Bean Salad ...

All the Asparagus Spring’s characteristic spears shine in a spinach and leek soup, a salad with coconut and green beans and a filling mushroom grain bowl. Share full article ...