Sometimes the simplest combinations end up being the most satisfying.
This Friday fave is all about keeping things fresh, easy and full of flavor, Oil-Free Asparagus & White Bean Toast.
Creamy white beans are gently mashed into more of a rustic “smear” (not too perfect), then layered over a good slice of toast and topped with tender asparagus and a squeeze of lemon. It’s bright, balanced and comes together without much effort.
For the base, whole grain, sourdough or Ezekiel bread all work really well here, each bringing its own texture and depth.
Oil-Free Asparagus & White Bean Toast (Serves 2)
Ingredients:
- 2 slices whole grain, sourdough or Ezekiel bread
- 1 cup white beans (cooked or canned, drained and rinsed)
- 6–8 asparagus spears, lightly steamed
- 1–2 tbsp water (for mashing)
- 1–2 tbsp fresh lemon juice
- Salt & pepper to taste
Instructions:
- Toast the bread until golden and crisp.
- Steam or lightly cook the asparagus until tender (about 4–5 minutes).
- In a bowl, mash the white beans with a fork, adding a little water as needed to create a rustic “smear.”
- Stir in half the lemon juice, plus a pinch of salt and pepper.
- Spread (or smear) the beans over the toast, top with asparagus and finish with the remaining lemon juice.
Simple, fresh and satisfying, any time of day.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
