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    Home ▸ Vegan Main Dishes

    Flatbread with White Bean Puree and Asparagus

    Last modified: October 5, 2022. Originally posted: April 14, 2016 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Asparagus flat bread with white bean puree

    Asparagus flatbread smothered in flavorful white bean puree to show spring you are ready to rock! Healthy and so flavorful with all the added fun toppings!

    Asparagus flat bread with white bean puree sitting on a wooden surface topped with pine nuts

    This Asparagus Flatbread Screams Spring!

    Anyone else as excited about spring?! This asparagus flatbread SO screams spring to me. It has the light and tangy white bean puree as a base, then toppings like fresh mint, pine nuts and red pepper flakes to add that extra oomph. I ate it for days!

    And my one year old devoured the white bean puree like it was going out of style. And it is super easy to make. Fresh and filling, it's the perfect lunch or dinner! This amazing asparagus flatbread recipe comes from the incredible new cookbook by Love and Lemons author Jeanine Donofrio.

    And as a super awesome extra bonus, you get to enter to win your own copy! How much do you love me?

    This is probably one of the most beautiful cookbooks I've seen. I love the style of it, it goes perfectly with my kitchen with all it's yellow accents! It's so stylish and cute, I just want to use it as decor...and that's just the outside.

    When you open the book, the awesomeness just continues. It's just so happy and bright. I get excited just looking at it! The book itself is vegetarian, but it has loads of vegan options and each recipe tells you how to make it vegan (and gluten free) if possible, if it isn't already.

    A side shot of a love and lemons cookbook

    Organization makes me happy

    My favorite part is how she organizes it. Organization makes me happy. It calms me. And this book is a Type A's dream. The chapters are broken up by ingredient. I mean, GENIUS right?! Oh hey, I have this sad little eggplant about to go bad. BOOM. Chapter 14. It's fabulous!

    I went straight to the asparagus chapter when this book arrived and there is when I knew asparagus flatbread was a must make. I also love that she has a section on how to cook with what you have. I hate waste and this is just perfect for those veggies you don't know what to do with!

    She also has a section on what to make if you have a bunch of vegetables in your fridge, and to get those of you who aren't naturals in the kitchen started, she has lists of things you should have at all times. Jeanine and I would be good friends if we lived near each other!

    A photo of an open cookbook on a salsa page

    Each chapter also tells you the season that the ingredient is from. Again, GENIUS. And she includes tips and tricks throughout the book. Are you excited yet?! If not, this may put you over the edge.

    At the end of the book, she has a few sections with some of my favorite things and multiple ways to make them. When I saw this section, I pretty much wanted to kiss her. She has charts on pesto, hummus, guacamole, smoothies and SALSA!! All things Salsa!!

    So let's just get to it. I am so excited that I can actually share the recipe for this amazing asparagus flatbread with you.

    A side shot of an asparagus flatbread with white bean puree

    I’d love to hear from you so don’t forget to leave me a comment here, find me on Instagram (tag me at veggiesdontbite AND #veggiesdontbite so I don’t miss it) or on Facebook! You guys are my absolute fave and every comment brightens my day!!

    A side shot of an asparagus flatbread with white bean puree

    Flatbread with White Bean Puree and Asparagus Ribbons

    Sophia DeSantis
    An asparagus flatbread smothered in flavorful white bean puree to show spring you are ready to rock! Healthy, easy and so flavorful with all the added fun toppings!
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course 30 Minutes or Less, Appetizer
    Cuisine Mediterranean
    Servings 4 flatbreads
    Calories 302 kcal

    Ingredients
     
     

    • 4 pieces pita bread or naan
    • Extra-virgin olive oil for drizzling
    • 1 bunch of asparagus tough ends removed
    • ½ teaspoon 2 mL fresh lemon juice
    • ¼ cup crumbled feta cheese (remove for vegan)
    • Small bunch of fresh mint
    • ¼ cup pine nuts, toasted (page 285)
    • ¼ teaspoon 1 mL lemon zest
    • Pinch of red pepper flakes
    • Sea salt and freshly ground black pepper

    WHITE BEAN PUREE

    • 11/2 cups cooked cannellini beans, drained and rinsed (page 285)
    • 2 tablespoons 30mL extra-virgin olive oil
    • 3 tablespoons 45mL fresh lemon juice
    • 1 small garlic clove
    • Sea salt and freshly ground black pepper
    Shop Ingredients on Jupiter

    Instructions
     

    • Make the white bean puree: In a food processor, combine the cannellini beans, olive oil, lemon juice, garlic, and a few generous pinches of salt and pepper. Season to taste. Chill until ready to use.
    • Preheat the oven to 400°F (200°C). Place the bread on a large rimmed baking sheet and drizzle with olive oil. Bake for 10 minutes, or until toasted and golden brown.
    • Use a peeler to shave the asparagus into ribbons. Toss them in a bowl with a drizzle of olive oil, the lemon juice, and pinches of salt and pepper.
    • Spread the white bean puree onto the flatbreads and top each with a few asparagus ribbons, the cheese, mint, pine nuts, lemon zest, and red pepper flakes. Season to taste with salt and pepper.

    Notes

    • On a side note, I also made this recipe sans oil. It was easy to do, subbed veggie broth in for the called for oil in the white bean puree.
    • Vegan: Skip the cheese.
    Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 302kcalCarbohydrates: 33gProtein: 7gFat: 15gSaturated Fat: 2gCholesterol: 8mgSodium: 405mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 70IUVitamin C: 5mgCalcium: 94mgIron: 1.4mg

    Nutrition and metric information should be considered an estimate.

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    1. Natalia M

      April 14, 2016 at 11:12 am

      I love broccoli and beets, and would love some fresh ideas to work with those. Although they're my favorite, I run into times of needing more inspiration on ways to cook with the two. At the same time, I love all sorts of veggies, so some fresh new ideas from the book would be so lovey! I love the idea of organizing the book by vegetables, many times I cook based on what's in my fridge or what needs to be used first, such a useful idea!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:47 pm

        Isn't it an awesome way to organize a book?!

        Reply
    2. Rebecca @ Strength and Sunshine

      April 14, 2016 at 9:19 am

      Such a lovely spring meal. Light and fresh, just like spring!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:47 pm

        It's such a great fresh tasting meal!

        Reply
    3. Kim B

      April 14, 2016 at 9:08 am

      My favorite is spinach. 🙂

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:47 pm

        That's one of mine too!

        Reply
    4. Terri Cole

      April 14, 2016 at 9:02 am

      I like to say that I never met a vegetable I didn't like, but there is a special place in my heart for home-grown tomatoes! I think this book could help me find some new and interesting ways to enjoy my veggies. Thanks for the giveaway!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:48 pm

        Oooh! Home grown anything really! But tomatoes right of the vine are so yummy sweet!

        Reply
    5. Krissy Richards

      April 14, 2016 at 8:42 am

      As a plant-based eater, I do a pretty good job of eating a lot of vegetables, but can sometimes get into a rut as to how to prepare them. I recently decided to select a completely new vegetable each month to experiment with. This month--radicchio!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:49 pm

        That's awesome Krissy!! Have you seen my pesto with radicchio? I stuff portobellos with it. Take a look! https://www.veggiesdontbite.com/italian-farro-stuffed-portobello-mushrooms-with-pesto-and-balsamic-sauce/

        Reply
    6. DJ Harper

      April 14, 2016 at 7:23 am

      Tomatoes and onions top my list! Yummy fresh picked or sautéed or "souped" up!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:50 pm

        All those sound great!

        Reply
    7. Kim Henrichs

      April 14, 2016 at 6:01 am

      Broccol is my favorite! I'm trying to find more creative veggie recipes.

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:50 pm

        My son's favorite too!!

        Reply
    8. Michelle L

      April 14, 2016 at 5:46 am

      Avocados are my favorite and I would love to find new ways to use them besides the usual guac recipes.

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:51 pm

        I LOVE avos!! SO many great ways to use them!

        Reply
    9. Ann

      April 14, 2016 at 5:16 am

      This looks like such a beautiful new book. We love broccoli . . . well, the whole cruciferous family!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:51 pm

        It's so pretty!! That's a great one to love!

        Reply
    10. Laura

      April 14, 2016 at 4:22 am

      Cucumbers are my favorite! Fresh, crunchy and perfect in salads.

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:51 pm

        Yum! Such a great fresh veggie!!

        Reply
    11. Emily

      April 14, 2016 at 3:48 am

      My favorite vegetable is broccoli, which my husband does not like. I would love to have this book and make new recipes that would help convince him broccoli is delicious!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:52 pm

        Great idea!! Trick him into it!

        Reply
    12. Kristen

      April 14, 2016 at 3:41 am

      Shaved asparagus? Beautiful! I struggle to come up with sauces and spreads, but that bean puree looks to be a game changer. Thanks for sharing!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:53 pm

        Shaved asparagus is awesome! The puree is amazing. So good! Have you checked out my sauces on my site? I have SO many as they are my favorite thing to make! Here's a link for you: https://www.veggiesdontbite.com/category/sauces-fillers-toppings/

        Reply
    13. DeanneO

      April 14, 2016 at 3:40 am

      I love all vegetables but potatoes would have to be my favorite. This book would help me with new ideas for vegetables I don't eat as regularly as potatoes.

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:53 pm

        I love potatoes too!!

        Reply
    14. Monica

      April 14, 2016 at 3:18 am

      Oh...favorite vegetable? Hard to choose as I love them all! If I had to choose it would be zucchini mostly for it's versatility. And the cookbook would spark my creativity. I love diving in to a new cookbook and leaving many dog-eared pages of recipes to try.

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:54 pm

        This book would definitely spark your creativity!! It's great!

        Reply
    15. Liz

      April 14, 2016 at 3:15 am

      I absolutely adore cauliflower! I'd love to find new ways to use vegetables I don't use often--- like asparagus, beets, etc. This looks incredible!

      Reply
      • veggiesdontbite

        April 16, 2016 at 12:54 pm

        It's the perfect book for that!!

        Reply
    Newer Comments »

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