Finely chop garlic and onion. Cut asparagus into 1-inch long pieces.
Heat olive oil in a pan over medium-low heat.
Add garlic & onion and shallow-fry until softened (approx 5 minutes).
Add asparagus to pan and continue to cook with lid on for 1o minutes.
Meanwhile empty the cannellini beans (along with water) into another pan and cook on a medium-low heat for 10 mins until cooked through.
Add sea salt, pepper & oregano to the garlic, onion & asparagus and stir.
Drain the cannellini beans, add them to the pan and stir thoroughly.
Remove pan from heat and stir in truffle oil. Serve and enjoy.

400 grams tinned cannellini beans
4 asparagus spears
2 garlic cloves
1/2 white onion
1/2 teaspoon sea salt
Black Pepper, to taste
1/2 teaspoon oregano
3 teaspoon truffle oil
1 teaspoon olive oil