White Beans and Asparagus with Charred Lemon

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

3 tablespoons extra-virgin olive oil or coconut oil

1 large or 2 small lemons, quartered lengthwise and seeds removed

1 (14-ounce) can full-fat coconut milk

3 cups cooked, rinsed white beans (homemade or two 15-ounce cans)

1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into 1-inch lengths

Salt

Handful of cilantro or basil leaves, for serving

Directions at cooking.nytimes.com

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