When I saw this recipe in “Cooking Light” this month, I thought it was a must-try for Meatless, but still wasn’t sure exactly how it was going to come together. But the flavor was great! I wanted a slightly thicker sauce but I’m not losing sleep over it. The homemade breadcrumbs step is worth it (and easy enough to do while the beans are simmering).
1 bunch asparagus, rough ends cut off, cut into pieces
about 3 cups wild mushrooms, chopped
2 cans white beans (doesn’t really matter what type. I had 1 can mini ones and one can cannelini)
2 tbsp olive oil
1/2 cup grated parmesan cheese
1 tbsp butter
2 oz baguette, cut into small pieces
salt and pepper
dried oregano, to taste
1/4 cup white wine
1.5 cups vegetable broth
1/3 cup finely chopped shallots (I subbed a mini red onion)
5 cloves garlic, minced
Bring a pot of water to a boil. When it’s boiling, drop in asparagus, cook for two minutes and then drain and run uder cold water. Add to casserole dish.
Heat 1 tbsp oil in pan. Sautee onion, garlic and mushrooms for about 8 minutes (when close to done, flavor with salt and pepper). Add white wine and cook down another 3 minutes. Add beans, veggie broth, oregano and some more salt and pepper. Simmer for 12 minutes or so.
While beans are cooking, pulse together butter and bread in food processor to make crumbs. Add oil and parmesan to to food processor and pulse some more.
When beans are done, combine with asparagus in casserole dish and mix together. Layer bread crumb mixture on top.
Broil casserole for about 3 minutes. Serve, with crusty bread if you like.
WW Points: 5 points per serving (6 servings). Cooking Light says this is 4 servings (8 points) but I think the smaller serving is just fine.