Grilled Asparagus & Butter Beans on Sourdough

Storytime

During this pandemic, I have really enjoyed fresh, organic produce. When the US first went into shelter in place, I kind of went into panic mode and was afraid that food supply chains would collapse, and while we saw some effects on the food industry, it was nothing compared to my imagination. Anyway, in my panic I felt like it was really important to explore food delivery because at the time the grocery store shelves were barren and I couldn't deal with the stress of running out of onions again. So, I signed up for Imperfect Foods and started picking up produce from our local farm. Aside from the obvious nutritional benefits and earth friendly aspects of organic, it just tastes better! I know it's silly, but something as simple as trying sunchokes, or a new kind of cheese, or local wine, helped break up the monotony of quarantine life. Even as the world finds its new normal, I hope to carry these newfound food habits with me.

Most of this recipe was shopped at Imperfect Foods, the fresh herbs were from our Lettuce Grow, and shoutout to the Urban Edge Farm for the delicious balsamic!

Ingredients

  • 4 slices good sourdough
  • Olive oil
  • 1 lb Asparagus, cut into 1/2-1" pieces (your preference)
  • 1-2 large shallots, diced
  • 1 can butter beans, drained and rinsed
  • 2-3 sprigs fresh parsley, leaves finely chopped
  • 2-3 sprigs fresh dill feathery fronds, finely chopped
  • Salt & Pepper, to taste
  • 1 teaspoon olive oil
  • 3 Tablespoons Feta (or as much as you want)
  • Good balsamic

Directions

  1. Note: If you're cooking for 1-2 people, I'd recommend sautéing your asparagus + shallots the day of so they're warm, but feel free to prep the full serving of herbed butter beans and storing in the fridge.
  2. Toast sourdough until desired darkness and crunchiness. Slice diagonally and set aside.
  3. In sauté pan, heat a drizzle of olive oil on medium heat until pan is warm. Add asparagus and cook until bright green. Make a well in the center of the pan, add another drizzle of olive oil, and add shallots. Cook until asparagus and shallots are a little charred, but not so long they get mushy.
  4. In bowl, combine butter beans, parsley + dilly (or your other favorite fresh herbs you have on hand), salt, pepper, and a drizzle of olive oil. Toss until seasoning is evenly distributed. Crumble in feta.
  5. To plate: spoon asparagus + shallots on bread, layer on herbed butter beans, and finish with a drizzle of good balsamic.
  6. Enjoy!

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