White Beans and Asparagus With Charred Lemon

Charring lemon wedges in the pan gives this creamy mix of white beans, asparagus and coconut milk a gentle, smoky depth. It's a filling vegan supper on its own or spooned over rice.

Serves 4 · 35 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil or coconut oil
• 1 large or 2 small lemons, quartered lengthwise and seeded
• 1 (14-ounce) can full-fat coconut milk
• 3 cups cooked white beans, rinsed (homemade or two 15-ounce cans)
• 1 bunch asparagus (about 1 pound), tough ends trimmed, cut into 1-inch pieces
• A handful of cilantro or basil leaves, for serving
• Salt

Instructions

1. Heat the oil in a large skillet over medium heat until it shimmers. Lay in the lemon wedges peel-side down and cook for 1 to 2 minutes to release their oils.
2. Turn the wedges onto a cut side and cook until browned and charred in spots, 3 to 6 minutes. Turn them onto the other cut side and repeat.
3. Lift out the lemons. Pour the coconut milk into the skillet and scrape up all the charred bits from the bottom.
4. Add the beans and asparagus, season generously with salt and simmer until the asparagus is crisp-tender, 5 to 8 minutes. It may look thick at first, but the asparagus gives off liquid as it cooks, so there's no need to add more.
5. Take the pan off the heat and squeeze the charred lemons over the top. Taste for salt and finish with the herbs.

Tips

• When asparagus is out of season, use a sturdy leafy green like kale or chard instead.

Adapted from Ali Slagle, NYT Cooking.