One-Pan Cannellini Beans with Asparagus, Peas, and Parmesan

Spring comfort at at its finest.

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As soon as asparagus starts popping up at my local NYC market, I make it my business to get it into dinner any which way— and one of my favorite ways is this creamy white bean skillet. Lightly steamed asparagus joins cannellini beans, peas, and Parmesan in a light cream sauce for a one-pan dinner that celebrates all the vibrant colors and fresh flavors of the season.

Even though this is designed to be a “creamy” bean skillet, I’m keeping it light by minimizing the cream and calling on the bean liquid to add body without too much richness. The addition of water might sound weird, but it provides the excess moisture that allows the beans to simmer and meld with the sauce without danger of drying out. I use this cream plus bean liquid plus water formula a lot in my bean skillets, and while it’s a little unorthodox, it’s also the trick that allows the beans and the veggies to truly shine.

Steamed vegetables got a bad rap in the 80’s—which is a total shame because steaming is one of the best ways to treat vegetables. It’s fast, it’s easy to clean up, and, while it doesn’t impart any caramelization or char, it actually heightens the flavor of the vegetable, allowing it to taste even more like its true self. For best results, make sure to heavily season the steaming water so the vegetables can absorb that seasoning as they cook, and make sure not to overcook them: steam is powerful, and they’ll go much faster than you think!

These one-pan cannellini beans are at their springy best when fresh, but leftovers will also keep well in the refrigerator in an airtight container for up to 3 days. I recommend reheating in a pot on the stove over low or in a covered bowl in the microwave in 30-second bursts; however you reheat, make sure to add a splash of water to the bowl to prevent the beans from drying out.

Enjoy!

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One-Pan Cannellini Beans with Asparagus and Peas

(Serves 4)

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

2 (14.5-oz) cans cannellini beans

6 oz. asparagus, trimmed and cut into 2” pieces

1 teaspoon (or more) kosher salt, divided (I used Diamond Crystal)

2 tablespoons unsalted butter

1 shallot, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

¼ cup heavy cream

¼ cup water, plus more as needed

½ oz. parmesan cheese, finely shredded (about ¼ cup), plus more for serving

½ c. frozen peas

Freshly ground black pepper, for serving

Equipment: Colander or fine mesh sieve, large pan with lid

Instructions

1. Reserve ¼ cup cannellini bean liquid from one of the cans of beans. Drain the remaining liquid from the beans and set the beans aside.

2. Fill a large pan with ½” water; set over medium-high heat and bring to a boil. Add 1 teaspoon salt and stir until dissolved, then add the asparagus.

3. Return the water to a simmer if necessary, then cover the pan and steam until the asparagus are bright green and just tender, 2-3 minutes. Drain asparagus into a fine-mesh sieve and run under cold water until cool. Set aside.

4. Place the pan back over medium heat and melt the butter. Add shallot and cook, stirring occasionally, until translucent, 3-4 minutes, then add the garlic and stir until fragrant, about 1 minute more.

5. Stir in cannellini beans, heavy cream, ¼ cup water, and ¼ cup reserved bean liquid, and season with ½ teaspoon salt.

6. Bring to a simmer over medium heat; reduce the heat and simmer until the sauce has thickened slightly, 2-4 minutes. Stir in ¼ cup parmesan and peas until the cheese is melted and the peas are warmed through, then fold in the reserved asparagus.

7. Taste and season with more salt as needed, then serve topped with freshly ground black pepper and more parmesan.

Originally posted March 9, 2025. Updated May 3, 2026.