Roasted asparagus with white beans and green garlic pesto from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 9) by Susan Spungen

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Notes about this recipe

  • Eat Your Books

    Can substitute canned cannellini beans for canned butter beans.

  • lholtzman on June 18, 2025

    I found green garlic at a local farm market. They were not thick stalks, so I had to use an entire bunch. The pesto is great and an excellent way to punch up a can of beans.

  • SheilaS on March 01, 2025

    This recipe makes a mixed herb pesto with parsley, mint and arugula, walnuts and green garlic. The flavor is much more mellow than standard basil pesto and lacks the bite of regular garlic. I may have been generous in estimating my “loosely packed” herbs but I made a half recipe of the pesto and ended up with a full cup of it. The recipe only calls for 1/4 cup of the finished pesto for 4-6 servings so I have plenty left over. The green garlic was pretty expensive at the farmers market and while it was a nice match for the milder herbs, I wouldn’t hesitate to use regular garlic instead. I used Rancho Gordo alubia blanca beans. For my asparagus, 8-9 min was good vs the 12-14 min given in the recipe. I followed the plating instructions in the recipe but find the long asparagus spears awkward to fit on a plate and would prefer turning this into a toast or crostini situation, spooning the bean/pesto mix on toasted bread and topping with pieces of asparagus.

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