Smashed Beans with Asparagus on Toast & a Giveaway
Another day, another cookbook.
This one is a good one.
Chock full of easy weeknight recipes, hence the name, Dinner: Changing the Game.
I love Melissa Clark's recipe column in the New York Times.....her recipes like her oven roasted shrimp & broccoli have become staples in my weeknight repertoire.
Here, I made the recipe for smashed white beans on toast w/ spring asparagus from her new book.
I pan seared my asparagus in a cast iron skillet instead of roasting them....(they stay crispier that way, less mush), and used canned beans instead of soaking dried beans overnight.
It is important to use a microplane to shave the garlic, otherwise the garlic flavor will be too assertive.
This is a great lunch, or party crostini for spring.
Here's how: (I cut the recipe in half to serve just the 2 of us)
1 can of cannellini beans, drained
1 large garlic clove, shaved on a microplane
zest of a lemon
1 tbsp of lemon juice
salt & pepper
a few cooked asparagus spears
toasted bread slices
dried sumac for garnish (optional)
Heat the beans with the shaved garlic, a little oil and lemon juice in a pan until it smells good...about 5 minutes on low.
Mash some of the beans, leaving some of the beans whole. Set aside.
Cook your asparagus however you like....roast, steam, or pan sear. Cut the stalks into small pieces, good enough size to fit your toasts.
Spread some of this yummy warm bean mixture on warm toasts and top with asparagus spears.
Top with some lemon zest and season w/ salt & pepper.
A drizzle of olive oil to finish and some sumac powder for color......
I am giving away 2 copies of Melissa's new cookbook to my readers......please leave a comment and don't forget to leave your name!
Have a good day and eat your beans!