from San Francisco Chef Jesse Branstetter
Serves 8 to 10
INGREDIENTS:
2 pounds dried butter beans
2 cups yellow onions, small dice
½ bulb garlic, plus 2 cloves, minced
1 bunch oregano, finely chopped
4 lemons, zested
2 egg yolks
½ cup fresh lemon juice
1 ½ cups olive oil
2 bunches asparagus
6 tablespoons extra virgin olive oil, for seasoning, halved
½ pound arugula
½ lemon, juiced
2 roasted red bell peppers
1 cup course bread crumbs
salt and pepper to taste
PREPARATION:
Bean Preparation
1. Soak butter beans for four hours. Rinse the beans before use.
2. In a large pot, sweat the onions and garlic (reserving 2 cloves of garlic for the vinaigrette). Add the rinsed beans to the onions along with half of the oregano, finely chopped. Cover with water and bring to a slow simmer. Cook for approximately 3 hours until beans are very tender.
3. Remove from the stove and let the liquid cool. Once the beans have cooled, gently rinse and drain them thoroughly and fold in the lemon zest.
Vinaigrette Preparation
1. In a food processor or by hand with a whisk, mix the egg yolks with the lemon juice and two finely minced garlic cloves.
2. Continue mixing, and slowly drizzle the olive oil into mixture to create an emulsification.
3. Fold in the chopped oregano and season with salt and pepper to taste.
Plate
1. Season the asparagus with salt, pepper and 3 tablespoons of extra virgin olive oil. Grill or sauté asparagus.
2. Dress the beans with the lemon oregano vinaigrette.
3. Toss the arugula with 3 tablespoons extra virgin olive oil and a squeeze of lemon juice and season with salt and pepper to taste.
4. Plate the arugula and asparagus, top with a large spoonful of beans and garnish with roasted red pepper and bread crumbs.
