Toast with white bean dip, pan-fried asparagus and red onion
04 December 2019
Ingredients
- danish feta, 100 g
- cannelini beans, 1 can (drained and rinsed)
- lemon juice, 2 tbsp
- olive oil, 2 tbsp
- olive oil, 1 tbsp (additional)
- asparagus, 1 bunch (cut into thirds)
- red onion, 1 small (diced finely)
- bread, 4 slices
Instructions
- Combine danish feta, cannelini beans, lemon juice, and 3 tbsp olive oil in a food processor and blend into a smooth dip. Season to taste.
- Heat remaining 1 tbsp oil in a pan and add asparagus and red onion. Saute for about 5 minutes until red onion is soft and sweet, and asparagus is tender-crisp.
- Meanwhile, add four slices of bread to the toaster and toast.
- Slather each slice of toast with a generous layer of white bean and feta dip. Divide asparagus pieces between the slices and top with red onion. Season to taste.
- Serve immediately. Enjoy!