INGREDIENTS
WHITE BEAN PUREE
1½ cups (375 mL) cooked cannellini beans, drained and rinsed
2 tablespoons (30 mL) extra-virgin olive oil
3 tablespoons (45 mL) fresh lemon juice
1 small garlic clove
Sea salt and freshly ground black pepper
4 pieces pita bread or naan
Extra-virgin olive oil, for drizzling
1 bunch of asparagus, tough ends removed
½ teaspoon (2 mL) fresh lemon juice
¼ cup (60 mL) crumbled feta cheese
Small bunch of fresh mint
¼ cup (60 mL) pine nuts, toasted
¼ teaspoon (1 mL) lemon zest
Pinch of red pepper flakes
Sea salt and freshly ground black pepper
DIRECTIONS
Make the white bean puree: In a food processor, combine the cannellini beans, olive oil, lemon juice, garlic, and a few generous pinches of salt and pepper. Season to taste. Chill until ready to use.
Preheat the oven to 400°F (200°C). Place the bread on a large rimmed baking sheet and drizzle with olive oil. Bake for 10 minutes, or until toasted and golden brown.
Use a peeler to shave the asparagus into ribbons. Toss them in a bowl with a drizzle of olive oil, the lemon juice, and pinches of salt and pepper.
Spread the white bean puree onto the flatbreads and top each with a few asparagus ribbons, the cheese, mint, pine nuts, lemon zest, and red pepper flakes. Season to taste with salt and pepper.
TIP:
If you have extra white bean puree, save it to spread on a sandwich the next day.
SERVES: 4
VEGAN: Skip the cheese.