Flatbread With White Bean Puree & Asparagus Ribbons

Serves: 4



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

Other Ingredients:

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