Flatbread With White Bean Puree & Asparagus Ribbons
White bean puree:
1 ½ cups cooked cannellini beans, drained and rinsed
2 Tbsp extra-virgin olive oil
3 Tbsp 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 asparagus, tough ends removed
½ tsp fresh lemon juice
¼ cup crumbled feta cheese
small bunch of fresh mint
¼ cup pine nuts, toasted
¼ tsp lemon zest
pinch of red pepper flakes
sea salt freshly ground black pepper
1. 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.
2. Preheat the oven to 400 degrees F. Place the bread on a large rimmed baking sheet and drizzle with olive oil. Bake for 10 minutes, or until toasted and golden brown.
3. Use a peeler to (carefully) 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.
4. 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.
Recipe source: Love and Lemons cookbook