Asparagus with White Beans and Hazelnuts

Asparagus with White Beans and Hazelnuts

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 400 cal
  • 29g fat (3g sat)
  • 0mg chol
  • 200mg sodium
  • 27g carb
  • 10g fiber
  • 13g protein


  • 3 tablespoons olive oil
  • 16 to 24 asparagus spears, cut into 2-inch pieces and tough ends removed
  • 1 cup chopped raw hazelnuts
  • 4 to 8 cloves garlic, minced
  • 2 cups cooked white beans
  • 1/2 cup coarsely chopped basil leaves
  • Salt and pepper, to taste
  • 1/2 lemon, juiced
  • Extra virgin olive oil, for drizzling
  • Grated Parmesan cheese and basil leaves, for serving (optional)


In a large, heavy sauté pan, heat oil over medium heat until the surface begins to move. Stir-fry asparagus and hazelnuts for 4 to 6 minutes, or until asparagus is crisp-tender and jade green. Add garlic and cook for 1 minute more.

Toss in white beans, basil, salt and pepper and heat through. Squeeze in lemon juice and drizzle with extra virgin olive oil.

If desired, garnish with grated Parmesan and whole, fresh basil leaves.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member