Creamy White Bean Asparagus Toasts
Creamy white bean and asparagus toasts with lemon, garlic and arugula. Serve extra topping alongside; allow about 30 minutes, including toast batches as needed.
- asparagus
- Dairy-Free
- fiber-forward
- lunch
- May 2026
- plant-based
- spring produce
- toast
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
asparagus · 1 Pound
Green Asparagus
Sale
100%
Details
lemon · 1 Count
Fresh Large Lemon - Each
100%
Details
canned cannellini beans · 2 Can
Kroger® Cannellini Beans
Sale
67%
Details
baby arugula · 2 Cup
Kroger® Baby Arugula
28%
Details
sourdough bread · 4 Count
Private Selection® Sourdough Bread Wide Pan
Sale
25%
Details
garlic · 1 Count
Garlic
Sale
10%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine sea salt · 0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned cannellini beans-2 cans
- asparagus-1 lb
- sourdough bread-4 slices
- lemon-1 medium
- garlic-1 clove
- baby arugula-2 cups
- extra-virgin olive oil-3 tablespoons
- fine sea salt-3/4 teaspoon
- ground black pepper-1/4 teaspoon
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 until crisp and golden, working in batches as needed. Set on plates while you cook the asparagus and mash the beans.
Keep hands clear of toaster slots; unplug the toaster before trying to remove stuck bread.
Heat one-third of the olive oil in a 12-inch skillet over medium-high heat. Add the asparagus and one-third of the salt. Cook for 4–6 minutes, stirring often, until bright green and tender-crisp.
Use caution when adding asparagus to hot oil to avoid splatters.
Combine the beans, garlic, lemon zest, lemon juice and remaining olive oil and salt with the pepper. Use 2 tablespoons juice per medium lemon specified in the recipe and reserve any excess. Mash until creamy but slightly textured.
Spread bean mash on the toasts and top with warm asparagus and arugula. Divide any topping that will not sit securely on the bread alongside the toasts and serve immediately.
Refrigerate leftover bean mash and asparagus within 2 hours.
How did it turn out?
Rating and review tools are unavailable right now.