Asparagus Toast – a delicious recipe with asparagus, lemon, northern white beans, shallot, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare an ice bath in a mixing bowl. Set aside.
2
Cut off the woody ends of the asparagus and throw them away. Cut off the tips and set them aside for later.
3
Bring 4 cups of water to a boil in a wide, deep skillet. Add the lemon juice.
4
Once the asparagus is cooled, puree it with the white beans, shallot, tbsp of lemon juice, and salt.
5
Dry out the skillet that you blanched the asparagus in. Ad a little coconut oil and let it melt over medium heat. Slice in some garlic. Fry the asparagus tips for about 3-4 minutes. Salt immediately.
6
To serve, spread the asparagus puree on toast and sprinkle with the asparagus tips, lemon zest, a freshly grated black pepper. A pinch of two of salt, maybe.
7
Pipe a little cashew cream onto the toast. Slice a bit off of the tomato and put it in the center of the cream.
107
kcal
Calories
1
g
Fat
20
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: asparagus toast, 1 pound asparagus, juice of 1 lemon, 1 cup northern white beans, and more.
Yes, Asparagus Toast falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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