Asparagus Beanotto + Growing Garlic Greens

· lemon, parmesan, 7-minute egg ·

April 17, 2015 12 Comments

Asparagus Beanotto with garlic greens and 7-minute egg // From the Land we Live on
I frequent the clearance section of the grocery store, looking for cheap produce on its way out that can use a little love. A few weeks ago I came upon a giant package of sprouting Spanish garlic for pennies. I’m not quite sure why sprouting garlic is a bad thing…I don’t even bother “de-germing” it, I just chop it all up like any old cloves. But this box had more garlic than I could possibly use within a reasonable length of time. I brought it home and planted the cloves, sprout side up, in a plastic salad box. Nothing fancy – all they need is a little potting soil, semi-daily drinks of water, and some sunshine. In about a week or two they transform into a luscious bush of garlic greens, ready to eat. They taste and smell like garlic, but a lot milder, and more spring-like. Perfect for my impatient quest to find something spring-y to eat.

Growing garlic greens from sprouting cloves

Growing garlic greens from sprouting cloves

Growing garlic greens from sprouting cloves

Today’s recipe is a collision of a few things and ideas. Spring? Obviously! But also these creamy beans from Orangette (the 7 minute egg is a game changer), the idea of “beanotto” (like risotto made of beans) from Vegetarian Everyday, and the green garlic bush in my living room window, of course.

This may look a little fancy, though I hate using that word to describe food, but it’s actually pretty darn simple. If you can make pasta or risotto, you’ve got this. Canned beans are simmered with shallots, butter, and white wine (sold yet?)…then chopped asparagus + parm get tossed in at the end. While all of this is happening, the 7 minute eggs cooks themselves. Spring onions, chives, or ramps, if you’re so lucky (I’m looking at you, Sandra), make great subs for the garlic greens. Feel free to make it vegan by skipping the egg, swapping in some olive oil for the butter, and substituting the cheese with some nutritional yeast – if that’s your thing!

Happy Friday, friends :)

Asparagus Beanotto with garlic greens and 7-minute egg // From the Land we Live on

Asparagus Beanotto with garlic greens and 7-minute egg // From the Land we Live on

Asparagus Beanotto with garlic greens and 7-minute egg // From the Land we Live on

Asparagus Beanotto w/ Garlic Greens

The 7-minute egg lives in Saveur’s archives , courtesy of Molly Wizenberg. Molly’s creamy beans have inspired the whole “cook the whole can with butter” method and the idea of “beanotto” came from Vegetarian Everyday , while the recipe is different. Thanks for the inspiration y’all!

Ingredients

  • 2 Tbsp. butter
  • 1 small shallot, finely chopped
  • 1 cup dry white wine
  • 2 – 14oz cans of white kidney beans (I like this brand)
  • 4 eggs
  • large handful of asparagus stalks, trimmed, and roughly chopped (about 2 cups when chopped)
  • 1/2 cup of grated Parmigiano Reggiano or Grana Padano + more to finish
  • chopped garlic greens, lemon zest, and black pepper for garnish
  • sea salt, to taste

Instructions

  1. Warm the butter in a large saute pan and cook the chopped shallot, with a generous pinch of salt, over low-medium heat for about 5 minutes, until softened.
  2. Add the wine, increase heat to medium-high, and cook to reduce the liquid by about half.
  3. Empty the beans (don’t drain them – the liquid is what makes them creamy), into the pan, lower heat, and simmer for about 10 minutes, until the liquid reduces and the beans are creamy.
  4. While the beans are cooking, bring a small pot of water to a boil and prepare all of the other ingredients (asparagus, cheese, and garnishes)
  5. When the beans are close to being done, taste them and add salt. It’s hard to give a quantity since canned beans widely range in salinity, but this is where you need to make sure that they’re well seasoned. Keep in mind that the cheese will lend a little saltiness too.
  6. When the water is boiling and the beans are simmering, stir in the asparagus and grated cheese, cover the pot, and remove from heat. Gently lower the eggs into the boiling water, and set a timer for 7 minutes. 7 minutes will perfectly cook the egg, gently cook the asparagus so that it’s softened, but still vibrant, and melt the cheese.
  7. Drain the eggs and run them under cold water to stop the cooking process. Give the creamy beanotto another stir, plate it, then peel the eggs, cut into them to release the yolks, and serve on top.
  8. Garnish with greens, more cheese, lemon zest, black pepper, and season with more salt, if necessary.
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12 Comments

  1. Reply

    Ksenia @ At the Immigrant’s Table

    April 17, 2015

    What a beauty! And that trick for sprouting garlic greens is completely genius! How long did they take to really grow? I would be excited to give it a try next time I find that my garlic has started to sprout.

    • Reply

      Sofia

      April 19, 2015

      Thanks, Kesnia :) The garlic starts growing within a few days and it took about 2 weeks to get to the size that is pictured. You can harvest it at any time though, you don’t have to wait for it to grow that big.

  2. Reply

    Brianne

    April 18, 2015

    Dang, this is such a great spring meal! Vegetarian Everyday is a book I didn’t think I would like, but I flipped through it at a bookstore recently and really enjoyed what I saw. This beanotto idea is so neat! We’ve tried growing greens from garlic a couple of times, but we just end up watching the greens sprout and wilt. Why didn’t I just throw them in an omelette or something?! I think these days I’m much more open to cooking without a recipe and using whatever I can find in my kitchen, so if I were to grow garlic again, next time I might actually use it!

    • Reply

      Sofia

      April 19, 2015

      Thanks, Brianne! Just think of them as garlic-y spring onions… I think those are much more commonly used. The omelette sounds great! I also use them in salad, as a topping/garnish for soup or any grain dish…for breakfast this morning I did an avo/egg mash and threw some in there. It’s not nearly as pungent as garlic cloves, so you can be a lot more liberal with it. Hope you give it a try again…you’ll totally find ways to use it now that you’re more open to experimenting!

  3. Reply

    Sandra

    April 19, 2015

    hahah…you are definitely right, ramps would go great with this dish. But I’m actually intrigued with the garlic greens. I’ve eaten garlic scapes but never the greens. It sounds so interesting! That egg looks beautiful too…perfectly cooked!

    • Reply

      Sofia

      April 21, 2015

      They’re similar in flavour to the scapes…but more delicate in texture :) Happy ramp gathering! I’m aiming to get out on a hike or two this season and maybe get lucky…it’s still a little early for us though.

  4. Reply

    lynsey | lynseylovesfood

    April 20, 2015

    this recipe…. wow. i am in love with every component individually and even more so when you bring them together. This is the loveliest post. xo

    • Reply

      Sofia

      April 21, 2015

      Thanks so much Lynsey :)

  5. Reply

    Jasmin

    April 27, 2015

    What a lovely idea to sprout garlic – I love sprouting, but have never thought to grow garlic baby greens, and I have perfect organic garlic waiting in my cupboard :) Combination with beans and asparagus must taste yummtastic…

    • Reply

      Sofia

      April 29, 2015

      Thanks, Jasmin! I’ve only tried this with garlic that’s already sprouted on its own (I just encourage the greens to grow). Not sure what state your garlic is in, but I’m not sure if it’ll work if you try to initiate the sprouting process. It might :) Let me know how it goes!

  6. Reply

    FoodGeekGraze

    June 20, 2016

    i eat beans constantly. i am mad happy over this beanotto technique. i will be making this tonight. thank you thank you thank you :-)

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