18m$14.69Creamy White Bean Asparagus Toasts
Creamy mashed cannellini beans with lemon, garlic, and olive oil are spread over toasted sourdough and topped with tender asparagus. Baby arugula adds a fresh, peppery finish for a quick vegan lunch.
- Energy
- 405 calories per serving
- Protein
- 18.6 g per serving
- Carbs
- 61.6 g per serving
- Fat
- 12.6 g per serving
- Sodium
- 1117 mg per serving
Shopping options
extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
asparagus
1 Pound
Fresh Cut Asparagus Spears
89%
sourdough bread
4 Count
Pepperidge Farm® Farmhouse Sourdough Bread
25%
fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
baby arugula
2 Cup
Kroger® Baby Arugula
27%
ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
lemon
1 Count
Fresh Organic Lemon - Each
100%
canned cannellini beans
2 Can
Kroger® Cannellini Beans
67%
garlic
1 Count
Garlic
10%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- canned cannellini beans-2 cans
- asparagus-1 lb
- sourdough bread-4 slice
- lemon-1 medium
- garlic-1 clove
- baby arugula-2 cups
- extra-virgin olive oil-3 tbsp
- fine sea salt-0.75 tsp
- ground black pepper-0.25 tsp
Rinse and drain the cannellini beans, trim the asparagus, cut it into 2-inch pieces, mince the garlic, and zest and juice the lemon.
Use a stable cutting board and keep fingers clear of the knife blade when trimming asparagus and mincing garlic.
Toast the sourdough slices until crisp and golden, then set them on plates so they stay sturdy for topping.
Keep hands clear of toaster slots; unplug the toaster before trying to remove stuck bread.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the asparagus and 1/4 teaspoon salt, then cook for 4 to 6 minutes, stirring often, until bright green and tender-crisp.
Use caution when adding asparagus to hot oil to avoid splatters.
In a medium bowl, combine the cannellini beans, garlic, lemon zest, 2 tablespoons lemon juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, and black pepper. Mash with a fork until creamy but still slightly textured.
Spread the mashed beans generously over the toasted sourdough, then pile on the warm asparagus and top with baby arugula. Serve right away.
Refrigerate leftover bean mash and asparagus within 2 hours.
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