Asparagus Toast with Garlicky Tomato Spread
It’s been one of those months. My refrigerator was out of commission for over two weeks. Plus, with some huge changes at home and a lot of travel, the blog has been sorely neglected. Not to mention all of those incredibly fun Living Social cooking classes.
Has anyone else been crazy busy lately? Whew.
I’ve got several new recipes up my sleeve, and this is the first I want to share with you. This light meal doesn’t look like much, but it’s tremendously filling and packed with flavor. The best part is many of these ingredients are probably hiding in your cabinets already and it only takes minutes to put it all together.
If you don’t have asparagus on hand, feel free to pile the toast and spread with arugula, sauteed leeks or Swiss chard, artichoke hearts, or even some baked eggplant slices. The lemony oil does help bring out the flavor in the bean spread, so just dress the veggie of your choice with the lemon and you’re good to go.
Fast. Easy. Simple. Cheap. The ultimate option for a super busy day (or month!).
- - 4 thick-cut slices of crusty bread, toasted
- - 1 bunch of asparagus, cleaned
- - Juice of 1 lemon
- - 1/4 cup + 3 Tbsp EVOO (extra virgin olive oil), separated
- - Pinch salt
- - 1 can of white beans, drained and rinsed
- - 1/4 cup of oil-soaked sun-dried tomatoes
- - 3 cloves garlic
- - Salt & pepper, to taste
- - 1 Tbsp fresh tarragon
- - 1/4 cup water or almond milk, optional
- - Oil, to finish
- 1. Preheat the broiler on your oven.
- 2. Whisk the lemon juice, 1/4 cup of EVOO, and salt in a small bowl. Toss the asparagus with the lemon oil. Spread the asparagus on a baking tray and drizzle with some of the remaining oil. You’ll likely have leftovers, and it’s great as a salad dressing.
- 3. Place asparagus in the oven (at least 6 inches below the broiler) and broil for 5-7 minutes, stirring at least once, and keeping a close eye to avoid burning.
- 4. In the meantime, place the beans, 3 Tbsp EVOO, sun-dried tomatoes, garlic, tarragon, and salt and pepper in a high-speed blender. Blend until creamy. You may choose to drizzle some water or almond milk to the running blender to thin the spread, until you achieve your desired consistency.
- 5. Place one large piece of toast on each place. Generously coat each piece with the bean spread. Press 5-6 asparagus stalks (depending on size) into the spread. To serve, drizzle each with a little bit of high quality extra-virgin olive oil.
- This spread is very flexible, so you could add other veggies like artichoke hearts or sauteed leeks to the mix for a different flavor. You can also add oil to help thin the spread, if you’d like something a little creamier.