Asparagus and White Bean Toasts with Lemon
Mashed white beans give spring asparagus a soft base and hold the spears in place on toast. Keep the asparagus in short lengths so it is easy to bite through, and add the lemon zest at the end to keep its aroma fresh. Four open toasts serve two for lunch or four as a starter.
Gather the components
- 250 g asparagus, weighed before trimming
- 240 g cooked cannellini beans, drained and rinsed if packed in liquid
- 4 thick slices of sourdough or country bread
- 2 tablespoons olive oil, divided; 1 small garlic clove, finely grated
- 1 tablespoon lemon juice, 1/2 teaspoon finely grated lemon zest, 1 tablespoon chopped chives, and salt and black pepper to taste
Start with the spread
Warm 1 tablespoon of oil in a skillet over medium-low heat. Stir in the garlic for about 20 seconds without browning it. Add the beans and 2 tablespoons of water and warm for 3 to 4 minutes. Take the skillet off the heat and mash with a fork or potato masher, leaving a few beans partly intact. Stir in the lemon juice and season. The spread should mound on a spoon; if it crumbles, stir in water a teaspoon at a time.
Cook the spears while the bread toasts
Trim off the woody ends and cut the spears into 4 cm lengths. Wipe out the skillet and heat the remaining oil over medium-high heat. Add the asparagus in a single layer and cook for 4 to 6 minutes, turning occasionally, until bright green with browned patches and tender enough to pierce. For thick spears, split the lower sections lengthways before cooking so the tips do not overcook while the stems soften.
Toast the bread until the cut surfaces are crisp. Spread with the warm beans and lay the asparagus over the top. Scatter with zest, chives and a little black pepper. If your bread is soft or thin, toast it a shade darker and assemble just before eating so it stays firm underneath the mash.
