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• 1 1/8 tablespoon sea salt
• 2 tablespoons olive oil
• 1 cup finely diced red onion
• 2 cloves garlic
• 1 can 15 oz cannellini beans, with liquid
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon black pepper
• 1 lb asparagus (6 inch long )
• 1 medium tomato
• 1/4 cup leaves, whole fresh Basil | basil leaves
• 2 tablespoons flax oil
• 1 tablespoon snipped fresh chives (optional)

Fill a large pot of water. Add 1 tablespoon of the salt. Cover and bring to a boil over high heat.

 

Meanwhile, put the olive oil in a large pan over medium-low heat. Add the onion, stirring well. After 1 to 2 minutes, when the onion juices begin to flow, squeeze the garlic through a garlic press directly into the pan. Add the cannellini beans and their liquid along with the vinegar, pepper, and remaining 1/4 teaspoon of salt. Stir thoroughly but gently, to avoid crushing any of the beans. Bring to a simmer, and then decrease the heat to very low and cover. Continue to cook, stirring often, while you prepare the asparagus.

 

When the pot of water comes to a rolling boil, drop in the whole asparagus spears and stir once. Depending on the thickness of the asparagus, they should be just tender-crisp in about 1 minute. When they are done to your satisfaction, drain well.

 

Remove the beans from the heat and stir in the tomato, basil, and flax oil.

Divide the asparagus among 4 plates. Top with the bean mixture. Garnish with the chives, if using. Serve at once.