- 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
- calories 328
- fat 14.2 g
- satfat 4.6 g
- monofat 6.5 g
- polyfat 1 g
- protein 15.7 g
- carbohydrate 36.3 g
- fiber 8.8 g
- cholesterol 16 mg
- iron 5.7 mg
- sodium 530 mg
- calcium 198 mg
How to Make It
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.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.