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Celebrate spring with this recipe for Braised Asparagus with Leeks and Butter Beans—a hearty veggie plate with the perfect combination of tender asparagus, flavorful leeks, and creamy butter beans. Vegan & Gluten-Free.
Braised Asparagus with Leeks and Butter Beans is a celebration of spring produce. Tender-crisp asparagus, seared leeks, and creamy butter beans are braised in broth, then served over hearty grains. Each bite is satisfying and wholesome, but most importantly, it tastes incredibly delicious!
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All About This Spring Veggie Plate
Springtime recipes are some of my favorites. Is there a better way to celebrate the return of sunny days and farmer’s markets with veggie-loaded dishes like this Creamy Vegan Lemon Pasta or this Dilly White Bean & Cucumber Salad? I don’t think so!
This recipe for Braised Asparagus With Leeks and Butter Beans is a mish-mash of everything I love about spring meals — it’s made from seasonal produce straight from the farmer’s market (or garden, or grocery store!) It has a tasty blend of savory, bright, and earthy flavors while also being healthy and nourishing. It’s refreshing, but still cozy enough for those cool rainy days.
Best of all? This meal is all about simplicity! Everyday veggies, butter beans, and pantry staples are braised together in one pot in just 20 minutes. Plate them on top of your favorite cooked grains and dig in!
Ingredients for Braised Asparagus with Leeks and Butter Beans
This savory and hearty bean dish calls for a few seasonal ingredients and pantry staples:
- Leeks: Leeks are in the same family as onions, garlic, and shallots, and just like their cousins, they have a mildly sweet onion flavor. We’re only using the white base of the leek in this recipe, but if you’d like to reduce food waste, you can fry the thinly sliced leek greens for a crispy, onion-y garnish. Learn how it’s done in this Mushroom Leek Pasta recipe.
- Asparagus: Braised asparagus gives this hearty grain bowl a bright spring flavor and tender-crisp texture. Once asparagus comes into season (typically February through June), stock up on it so you have extras to use in this Vegan Quiche or these Nourish Bowls!
- Broth or stock: A good-quality vegetable broth, vegetable stock, or imitation chicken broth fills the braised veggies and beans with addictively savory flavors. Opt for low-sodium broth/stock to control the amount of salt in the recipe.
- Butter beans: I cooked these butter beans from dry, but you can use canned butter beans for a more convenient, ready-made option. Can’t find butter beans (AKA lima beans)? You can swap them for another creamy white bean, like navy beans or cannellini beans.
- Thyme: Fresh thyme sprigs, preferably! They bring a layer of earthy and fresh flavors that make this meal even more comforting.
- Lemon: Freshly squeezed lemon juice adds a burst of freshness that’s a must-have in spring recipes. For a more intense lemon flavor, stir in 2 to 3 teaspoons of lemon zest as well.
How to Make this Braised Asparagus Recipe
- Cut off the dark leek greens and the fuzzy roots from the leek. Cut the leek in half lengthwise.
- Sear both sides of the leek halves in a large oiled pan over medium-high heat. Set aside.
- Sear the asparagus in the now-empty pan, then deglaze the pan with the vegetable broth, scraping up any stuck brown bits from the bottom. Stir in half of the lemon juice.
- Return the leeks to the pan and add the thyme, black pepper, and butter. Spread the butter beans evenly over the top of the leek-asparagus mix, then cover the pan with a lid.
- Heat the mixture to a simmer. After 10 minutes, remove the lid and reduce the heat. Continue simmering for a few more minutes, then turn off the heat.
- Transfer the leeks to a cutting board and slice them into bite-sized pieces. Return the leek pieces to the pan.
- Add the remaining lemon juice, then season with salt and pepper to taste.
- Serve the vegetables and beans on plates with cooked grains or crusty bread.
Caitlin’s Cooking Tips
- Wash the leeks well: Leeks are notorious for trapping sand and dirt in their many layers, so they need to be washed really well. Take the time to rinse the halved leeks under running water, then pat them dry with paper towels before searing.
- Don’t skip the sear! I know it’s tempting to skip searing the leeks and asparagus so you can eat even faster, but you’ll be missing out on some seriously amazing flavors if you do! Searing causes the veggies to caramelize, giving them a slightly crispy crust and incredible layers of flavor you don’t get from steaming alone.
Serving Suggestions
Serve the braised vegetables and butter beans over the cooked grains of your choice to turn this into a hearty main dish. I opted for farro, but quinoa or brown rice would also be delicious. Want a protein-boost? Swap the grains for cooked brown, green, or French green lentils instead.
To stretch this meal a little further, pair the butter bean grain bowl with slices of crusty bread and light and refreshing salads on the side. This Everyday Kale Salad, this Grilled Romaine & Charred Corn Salad, or this Crunchy Cucumber Dill Salad would all pair well.
If you’re looking for more hearty vegan recipes for spring, try these Asparagus Mushroom Nourish Bowls, this Sheet Pan Tofu with Spring Vegetables, or this Roasted Spring Vegetable Pesto Pasta!
How to Store Asparagus and Leeks with Butter Beans
Allow the leftover asparagus, leeks, and butter beans to cool to room temperature before transferring the mix to an airtight container and storing them in the fridge for up to 5 days. Freezing is not recommended.
Reheat the leftover vegetables and beans quickly in the microwave or in a skillet on the stovetop over medium heat.
Recipe FAQs
Start by chopping off the dark leek greens, then slice off only the tip (fuzzy roots) from the white end. Keep most of the base intact to help hold the leek halves together.
The textures and flavors are best when this dish is made and served fresh from the stove. However, you can save some time by soaking and cooking the dried beans 1 or 2 days ahead of time.
Dried butter beans don’t always need to be soaked overnight before cooking, but this step can help them cook faster and make them easier to digest. If you forgot to soak them, simply boil the beans in a pot of water until they’re soft (this can take up to 2 hours). Also, keep in mind that small lima beans will cook faster than larger beans.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Braised Asparagus with Leeks and Butter Beans
Ingredients
- 1 leek
- 2 tablespoons olive oil
- 1 pound asparagus ends trimmed and cut into 1 1/2- 2” pieces
- 1 cup broth or stock I used imitation chicken broth
- Juice of 1 lemon divided
- 1 sprig fresh thyme
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon vegan butter
- 3 cups cooked butter beans* about 2 cans, rinsed and drained
Instructions
- Prep: Cuf off the dark leek greens and only the tip (fuzzy roots) of the leek (the base will help hold it together). Cut the leek in half lengthwise, then thoroughly rinse between its layers. Pat the leek dry with a kitchen towel or paper towels.
- Sear the Leek: Warm the oil in a large pot or sauté pan with a lid over medium high heat. Once shimmering, add the leek cut-side down and sear for 3 to 4 minutes. Flip the leek and sear for another 2 to 3 minutes, then use tongs to remove it from the pan and set aside.
- Sear the Asparagus: Add the chopped asparagus to the pan. Stir to coat in oil, then let the asparagus sit untouched for 1 1/2 to 2 minutes to sear.
- Deglaze: Add the vegetable broth to the pan to deglaze it, scraping off any browned pits on the bottom of the pan with a spatula. Add half of the lemon juice and stir.
- Remaining Ingredients: Return the leeks to the pan (try to nestle them in so they touch the bottom) and add the thyme, black pepper, and butter. Spread the beans evenly over the top of all of the ingredients and cover the pan.
- Simmer: Reduce the heat to medium and simmer, covered, for 10 minutes. Uncover the pan, reduce the heat to medium-low, and simmer for an additional 5 minutes. Turn the heat off.
- Chop the Leeks: Use tongs to carefully remove the softened leeks from the pan and carefully slice them into 1” pieces. Return the leeks to the pan and mix well. Top with the remaining lemon juice and any additional salt or pepper, to taste.
- Serve: Serve warm, on top of warm grains or with crusty bread. Leftovers will keep in the refrigerator for up to 5 days.
Recipe Notes
- Butter Beans: I used these butter beans, which I cooked from dry. You can also used canned butter beans (also known as lima beans). Additionally, you can swap the beans for another white bean like navy beans or cannellini beans.
