Quick White Bean, Asparagus, and Mushroom Cassoulet

Ingredients

  • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1 tablespoon butter, cut into small pieces
  • 2 ounces French bread, cut into 1-inch cubes
  • ¼ teaspoon freshly ground black pepper
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
  • ½ teaspoon dried marjoram or dried oregano
  • 1 ½ cups organic vegetable broth
  • + 7 more ingredients
    • ¼ cup dry white wine
    • 6 garlic cloves, minced
    • 1/3 cup finely chopped shallots
    • 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
    • 2 tablespoons extra-virgin olive oil, divided
    • 3 cups (2-inch) slices asparagus (about 1 pound)
    • 5 cups water

1. Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside. 2. Return pan to medium-high heat. Add 1 tablespoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sa...

View full recipe at SpringPad

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