This recipe is a great vessel for the best Spring has to offer. If you haven’t had a cassoulet before its a big bowl of yum with a bit of thick broth to it. I wouldn’t really call it a stew, even though that’s how its often descibed, just because there isn’t that much liquid to it. Usually a cassoulet is made starting with dried beans and so takes hours to prepare. This version uses canned cannellini beans and so comes together in a snap.
I usually make this as a main course (serves two this way), but if you’d like to use it as a side (serves four as side) I’d suggest pairing it with a braised chicken thigh.
Serves 2 as a main course, 4 as a side dish
2 c asparagus, woody ends removed, remaining cut into 1″ segments
1 small onion, diced
3 garlic cloves, minced
4 oz mushrooms, thinly sliced
1/2 t fresh thyme
1 c vegetable broth
15 oz can of Cannellini beans, drained and rinsed
2 c spinach, cut into ribbons, packed
2 T Panko breadcrumbs
Preheat oven to 400 degrees. Spread asparagus out on baking sheet coated with cooking spray, season with salt and pepper. Roast for 15 minutes until tender and beginning to brown.
In a big ol’ high sided skillet coated with cooking spray saute onion until opaque, add garlic and saute one minute. Add mushrooms, cooking until they begin to release their juices.
Add thyme, vegetable broth and beans. Simmer 15 minutes until beginning to thicken.
Add roasted asparagus and spinach, tossing until spinach wilts. Sprinkle with panko breadcrumbs. If you are serving this tableside throw it under the broiler until the breadcrumbs toast, 1-2 minutes. If not just mix them in and serve.
Nutrition Information is based on a main course serving (so 2 servings per recipe).