Simple, warm-weather Italian cooking is the inspo behind Ali Slagle’s Swordfish with Asparagus and Little Beans (fresh out of her new cookbook, I Dream of Dinner). And don’t forget the vino—we’re sipping Line39’s crisp, refreshing Sauvignon Blanc alongside this herby, lemony dish. This video is shared in partnership with Line39 Wine. GET THE RECIPE ►► https://f52.co/3PyRg11

Check out Ali’s new cookbook I Dream of Dinner: https://amzn.to/3zHo8ji

PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 4

INGREDIENTS

½ cup plus 4 tablespoons olive oil, divided
2 lemons
1 teaspoon red pepper flakes
1 ½ pounds (1-inch thick) swordfish steaks (or mahi-mahi)
2 (15-ounce) cans little white beans (like navy, Great Northern)
1 pound asparagus
1 garlic clove
½ cup soft herbs (like mint, dill, basil, parsley, or a combination)

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