20 minutes
A delightful appetizer featuring crisp toasts topped with smashed white beans, roasted asparagus, and a hint of sumac.
Asparagus, trimmed
0 lb
Extra Virgin Olive Oil, divided
tablespoons
Fine Sea Salt, divided
teaspoons
to taste
Cooked White Beans, homemade or canned, rinsed and drained
cups
Bean Cooking Liquid Or Water
tablespoons
Garlic Clove, minced
each
Lemon Zest And Juice, finely grated zest and juice
each
Chives, minced
tablespoons
Country-style Bread, large
slices
Ground Sumac, optional, for garnish
to taste
1. Roast the Asparagus
Preheat your oven to 425°F. Toss the trimmed asparagus with 2 tablespoons of olive oil, ¼ teaspoon of sea salt, and a generous sprinkle of freshly ground black pepper. Spread the asparagus out in a single layer and roast for 10 to 12 minutes until tender and slightly charred.
2. Prepare the Bean Mixture
In a large bowl, combine the cooked white beans with the bean cooking liquid or water. Add in one minced garlic clove, 4 tablespoons of olive oil, the zest and juice of half a lemon, ¼ teaspoon of sea salt, and minced chives. Mash the beans to a coarse texture with a fork.
3. Toast the Bread
Toast the bread slices either in a toaster or under a broiler until golden and crisp. Rub the cut side of the remaining garlic clove onto the warm toasts.
4. Assemble the Toasts
Drizzle each piece of toast with a little olive oil, spread the smashed bean mixture over the top, and lay the roasted asparagus spears over the beans. Optionally, finish with a sprinkle of ground sumac.
As you smash the beans, consider adding a drizzle of high-quality extra-virgin olive oil, a squeeze of lemon juice, and a pinch of salt. Optionally, stir in a bit of minced garlic for an additional layer of flavor. Adjust seasoning as you go, since canned beans can vary in saltiness.
Toast the bread slices until they reach a golden-brown crispness either in the oven or on a grill pan. A little brush of olive oil or a rub of garlic after toasting can add an extra depth of flavor.
Opt for a hearty, crusty bread such as sourdough or a rustic country loaf. The bread should be thickly sliced to stand up to the hefty toppings.
Coat the asparagus in olive oil, salt, and freshly ground black pepper, then roast them at a high temperature to achieve a charred exterior while keeping the interior tender. Make sure the asparagus spears are spread out in a single layer on the baking sheet to allow even roasting.
Use high-quality canned white beans like cannellini or Great Northern for their creamy texture. Drain and rinse the beans thoroughly to remove the excess starch and salt from the canning liquid. This ensures a cleaner, more pronounced bean flavor.
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