Spring lunch

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

Melt butter in sauce pan and saute onion and carrots, around 4 minutes. Add thyme. Rinse beans and drain, then add to onions and carrots. Pour in half-and-half and heat slowly, until just short of boiling. Remove from heat and add freshly ground salt and pepper, to taste.

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.