Quick White Bean, Asparagus, and Mushroom Cassoulet

Lately I've been trying to switch up my cooking game and make more interesting and healthy things that incorporate ingredients I don't normally use. In this case, it's the white beans. They are really good for you and filling and therefore, I should eat more of these and less bacon. However, this dish would be great topped with bacon, but I digress...

Quick White Bean, Asparagus and Mushroom Cassoulet

Adapted from Martha Stewart Living Magazine

Ingredients

5 c water

3 c sliced asparagus (I used frozen)

2 tbsp olive oil

3 c sliced mushrooms (I used button and cremini)

1/3 c finely chopped shallots

6 garlic cloves, minced

1/4 c dry white wine

1 1/2 c vegetable broth or chicken broth

1/2 tsp dried oregano

2 (15oz) cans no-salt added white (cannellini) beans, rinsed and drained

1/4 tsp pepper

2 oz french bread, cut into cubes

1 tbsp butter

1/2 c Parmesan cheese, grated

Directions

Bring water to a boil and blanch asparagus. Drain and set aside.

Heat a dutch oven or large skillet over medium high heat. Add 1 tbsp oil, add mushrooms, shallots and garlic. Saute 8 minutes or until shrooms are tender. Add wine (or broth if not using wine) and cook until liquid is evaporated. Stir in broth, oregano, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are tender. Stir in black pepper.

Preheat broiler. Toss cubed french bread with olive oil, salt and pepper. Spread in a single layer on a baking sheet and broil until golden and crunchy.

Stir asparagus into bean mixture and add homemade croutons also. Top with cheese and eat up!