
This is a recipe I like to make in the spring, whenever asparagus is coming into season. The ingredients may sound odd, but it's truly delicious! (By the way, this is called a sandwich, but I eat it with a knife and fork.)
Asparagus and Cannellini Bean Open-Face Sandwich
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 1 small carrot, grated
- 1 tsp. fresh thyme (or 1/2 tsp. dried)
- 14 oz. can of cannellini beans
- 2/3 c. half-and-half (for non-American readers, this is a 50/50 mixture of milk and cream)
- 4-8 oz. young asparagus spears, trimmed
- 4 slices whole wheat bread
- salt and pepper
Poach asparagus spears 3-4 minutes or steam until just tender.
Toast bread. Place asparagus on top of toast, then spoon bean mixture over top (or vice versa, like I did). Serve immediately.












I'm a 31-year-old Christian. My hope is to live a quiet life filled with home and hearth, family and friends, loveliness and simplicity. I'm wife to Douglas (married October 2008) and mother to Edmund (born November 2009), Lavinia (born May 2012), and Rosamund (born February 2014).


