Quick White Bean, Asparagus, and Mushroom Cassoulet

By LaLaCooks

Jeanne Kelley, Cooking Light

APRIL 2011

Ingredients

• 5 cups water
• 3 cups (2-inch) slices asparagus (about 1 pound)
• 2 tablespoons extra-virgin olive oil, divided
• 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
• 1/3 cup finely chopped shallots
• 6 garlic cloves, minced
• 1/4 cup dry white wine
• 1 1/2 cups organic vegetable broth
• 1/2 teaspoon dried marjoram or dried oregano
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
• 1/4 teaspoon freshly ground black pepper
• 2 ounces French bread, cut into 1-inch cubes
• 1 tablespoon butter, cut into small pieces
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.

2. Return pan to medium-high heat. Add 1 tablespoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sauté 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.

3. Preheat broiler.

4. Place French bread and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.