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Shrimp and Asparagus with White Bean Puree
Ingredients
  • 3 to 4 cups cooked white beans or about 2 cans, drained
  • 4 tablespoons lemon juice divided
  • 2 cloves garlic minced and divided
  • 1 teaspoon kosher salt divided
  • ½ teaspoon pepper
  • pinch of red pepper flakes optional
  • ½ cup water
  • 4 tablespoons extra virgin olive oil divided
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon butter
  • 1 onion cut in half then sliced thinly
  • 1 pound asparagus trimmed and cut in 3 to 4 inch pieces*
  • 1 pound shrimp peeled and deveined**
Steps
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