1 lb fresh asparagus spears, trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon grated lemon peel
1 tablespoon olive oil
1 small onion, chopped (1/2 cup)
1/2 medium red bell pepper, chopped (1/2 cup)
1 garlic clove, finely chopped
1 (15oz) can Kuner’s® Navy Beans or Great Northern Beans, drained, rinsed
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil, if desired
In 10-inch nonstick skillet, bring 1/2 inch water to a boil. Add asparagus. Cover; cook 3 minutes. Drain; place on platter. Sprinkle with salt, pepper and lemon peel. Wipe out skillet.
In same skillet, heat oil over medium heat. Add onion, bell pepper and garlic. Cook 3 minutes, stirring occasionally. Stir in beans and lemon juice; cook 2 minutes or until heated. Spoon bean mixture over asparagus. Sprinkle with basil, if desired.