Beans on toast is another one of the bottom of the barrel dinners around here. That and some kind of quesadilla. I do saute an onion and spice up the Bush’s Vegetarian beans–but it’s a pretty lame dinner–though tasty enough. The doode tests me and asks for cheese in them too–which is highly un-traditional. But sometimes I oblige him.
It’ll be awhile before we can harvest our own crop of asparagus, but I notice the asparagus is starting to hit the grocery store. This is a meal we like that’s sort of a fancy beans on toast. The lemon zest makes it. You could add a garlic clove in there too maybe.
White Bean and Asparagus Salad via epicurious.
- 1 lb medium asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
- 4 slices country-style bread
- 1 (1/2-lb) piece Parmigiano-Reggiano
- 1/4 cup chopped fresh flat-leaf parsley
Cut asparagus on a diagonal into 1/8-inch-thick slices.
Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
Serve bean salad with toasts–epicurious suggests rubbing toasts with garlic and salt, but that seems too fussy.
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