1/2 400g can of cannellini beans
1 small clove of garlic, crushed
1 small eschallot or 1/2 small onion, diced
Juice of 1/2 a small lemon
1 teaspoon of butter
Crack open your can of cannellini beans, drain in a sieve or colander and then rinse under cold water. I used my remaining half a can in my salad for my work lunch so that it didn't go to waste. Set the drained and rinsed beans aside.
Heat the olive oil in a pan and cook your steak according to the above guide, or however you like to normally cook your steak.
Whilst your steak is cooking, put on a pot of water to boil.
In another pot, melt your butter and then saute the eschallot and garlic until golden brown. Add your half can of cannellini beans and stir for around 1 or 2 minutes until the beans are sufficiently heated through, remove from heat. Tip in the lemon juice and then mash your bean mix in the pot with a fork and add a cook pinch of salt and pepper.
By now your steak should be cooked and your pot of water boiling. Remove the steak from the pan and set it aside on a plate to rest for around 5 minutes. This will help ensure that your steak is still tender as the meat constricts during cooking so you need to let the muscle relax.
Place your asparagus stalks in to the boiling water, they should only take about 1 minute to cook. Drain and plate up with your bean mash and steak.