Creamy White Bean Asparagus Toasts

Ingredients

• 2 Can canned cannellini beans - 2 (15-ounce cans), rinsed and drained
• 1 Pound asparagus - 1 (pound), Cut into 2-inch pieces.
• 4 Count sourdough bread - 4 (large slices), Large slices.
• 1 Count lemon - 1 (medium), Use zest and 2 tablespoons juice in the bean mash.
• 1 Count garlic - 1 (clove), minced
• 2 Cup baby arugula - 2 (cups)
• 3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
• 0.75 Teaspoon fine sea salt - 3/4 (teaspoon)
• 0.25 Teaspoon ground black pepper - 1/4 (teaspoon)

Instructions

1. Prep the beans, vegetables, and lemon

   1. *Rinse and drain the cannellini beans*, trim the asparagus, cut it into 2-inch pieces, mince the garlic, and *zest and juice the lemon*.

2. Toast the sourdough

   2. Toast the sourdough slices until *crisp and golden*, then set them on plates so they stay *sturdy for topping*.

3. Cook the asparagus

   3. 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*.

4. Mash the white bean spread

   4. 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*.

5. Assemble and serve

   5. Spread the mashed beans generously over the toasted sourdough, then pile on the *warm asparagus* and top with *baby arugula*. Serve right away.