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White bean puree with grilled asparagus on toast – vegan, spicy & easy

This vegan recipe shows how simple ingredients can transform into a true taste experience: Creamy cannellini bean puree meets grilled green asparagus, toasted sourdough bread, and a spicy topping of hazelnuts, lemon zest, and parsley. A simple dish with plenty of flavor, ideal for those who enjoy plant-based meals without sacrificing refinement.

Weißes Bohnenpüree mit gegrilltem Spargel auf Toast – Vegan, würzig & einfach
© Jamie Orlando Smith

Ingredients for 2 people

1 organic lemon, washed with hot water, patted dry
1 can of cannellini beans (240 g drained weight),
rinsed and drained
1/2 tsp ground cumin
1/2 garlic clove, finely chopped
2 tablespoons olive oil plus more for the asparagus
200 g green asparagus, woody ends removed
1 small bunch of parsley, leaves picked
30 g hazelnut kernels, roasted
2 slices of sourdough bread
salt and pepper


preparation

Heat a grill pan vigorously. Meanwhile, peel fine strips of zest from half of the lemon (this is best done with a zester). Set aside. Halve the lemon.

Place the drained beans in a food processor or blender with the cumin and garlic. Add 2 tablespoons of olive oil and a pinch of salt, squeeze over some lemon juice, and puree until smooth. Season the bean puree with a little more salt and lemon juice, if desired.

Fry the asparagus in a hot grill pan without fat for 4–5 minutes. Turn the spears occasionally to ensure even cooking and grill marks. Remove from the pan, drizzle with a little oil, and season generously with salt and pepper.

On a chopping board, roughly chop the parsley leaves, hazelnuts and lemon zest with a small pinch of salt.

Toast slices of bread in a toaster or grill pan.

To serve, spread the toast generously with bean puree. Arrange the asparagus spears crisscrossed on top and sprinkle generously with the parsley and nut mixture.

→ nächster Post: Asparagus gratin with ham & cheese – hearty oven dish for spring
← vorheriger Post: Asparagus gratin with ham & cheese – hearty oven dish for spring

The recipe is from the book:

Matt Pritchard
Dirty Vegan -Recipes for fitness, friends and after work
Price 25.00 €
ISBN 978-3-8338-7779-7
Gräfe and Unzer Publishing

For those who enjoy healthy food without missing out on fun: Matt Pritchard serves creative recipes such as hangover cure breakfasts, tofu stir-fries or chickpea samosas – simple, delicious and perfect for sports days or an evening with friends.



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