Quick White Bean, Asparagus, and Mushroom Cassoulet

I have made this recipe numerous times and love it each time. My friends love it as well.

Not my favorite. I think I might like this dish better with more asparagus and more mushrooms and fewer beans. The overall texture was bean texture, which is okay, but not what I expected from the description. I didn't really get why canned beans needed to be cooked until 'tender'? Or how the mixture would thicken unless pretty much all of the liquid was cooked away. I followed the directions and used the ingredients listed except that I steamed the asparagus in the microwave instead of boiling in five cups of water. I like all of the ingredients in this recipe but they didn't really come together - for me - in this dish.

Everyone loved this recipe. I followed the directions exactly except I used a small french roll and cut it up, as I didn't know how much of a french loaf was 2 oz. It was easy and very flavorful. Will make it again.

My husband and I love this dish. I add roasted chicken breast and substitute panko bread crumbs for the french bread.

With crusty French bread and butter and a salad, this would be a fantastic main dish...I served it alongside a vegetarian pizza as a protein-rich side dish. In either case, a winner!

Fast and easy. Make it even faster, and save energy. Add the asparagus raw during the last four or five minutes as the beans are cooking. Top with Panko bread crumbs and shredded cheese and omit the fat in the butter. Broil about 3 or four minutes until brown and ta-da! Will definitely add this to my rotation, will probably try other vegetables and herbs next time! :)

This was very easy and delicious. As others also noted, my meat eating husband loved it! I thought the ratio of ingredients was perfect, not too many beans, although I may have added a few extra mushrooms. I followed the recipely exactly, except adding some fresh thyme as well. Definitely a great, easy weeknight meal. I will make again!

This is a great meal for a weeknight. The generous portion size was filing, but it's not a heavy dish at all. I used baby bellas instead of the more expensive mushrooms and took others' suggestions to cut the asparagus into 1-inch pieces. The crispy breadcrumbs were a great finishing touch providing a nice contrast to the other textures of the dish.

Will make again but next time I'll leave out the asparagus, which added more time (and expense) to the recipe but just complicated the texture of the dish. Otherwise very good flavor!

This was a delicious, filling and easy-to-prepare meal, perfect for a cool evening. We really appreciated the generous portion size. The preparation left the asparagus green and crunchy, and the parmesan/breadcrumb topping added just the right amount of crispness. Next time (and there certainly will be one!), I think I will use cremini mushrooms to cook as directed, and saute the oyster mushrooms separately to add with the asparagus. They were too delicate in flavor to stand up to the reduction time, and this will also showcase their pretty form. Everything else was just right. Yummy!

I was so surprised at how flavorful and hearty this dish came out. My meat-loving boyfriend loved it, and I'm dreaming about the leftovers right now. I followed the recipe, only adding a bit more cheese to top it off. And even though my oven is very hot, it did have to broil a bit longer than the suggested two minutes. Very, very good!

YUM! My husband is not a huge fan of asparagus or mushrooms but he enjoyed this. We subbed a mixed mushroom pack for chanterelles - wasn't ready to spend $20 on mushrooms yet. I'd suggest cutting asparagus to 1" instead of 2. Will make again!

I'm trying to eat a little less meat and with beautiful oyster mushrooms and asparagus in my market I thought this would be a good start. Due to the other "too beany" review I halved the beans and substituted roasted butternut squash which added some nice color. Next time I will cut the asparagus smaller than 2 inches so ingredients are uniform in size and really blend together. I will also add some more herbs to boost the flavor. Took much longer than 12 minutes to reduce the 1 1/2 cups of broth so will use less next time. I toasted Panko breadcrumbs in the oil and butter in a pan and that worked well. All in all a decent vegetarian recipe.

I thought it wss just wonderful! I used about 5 different mushrooms and was so impressed. It was a side dish for my meat loving husband and a main meal for myself. Delicious!

This was wonderful. The crunchy Parmesan crust really dressed up the mushroom and asparagus. It was a beautiful dish to serve too.

I have to admit that I'm not a huge fan of beans, but LOVE asparagus and mushrooms and had high hopes for this. What I got instead of great taste was a grainy-feeling, overly beany dish, which by my calculations had more calories than the calculations in the magazine. Not a fan and won't be making again. It's rare that my partner says he doesn't like something I make, but even he couldn't honestly say he liked it.