Cooking Light Quick White Bean, Asparagus, And Mushroom Cassoulet

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Ingredients

    Ingredients
    5 cups water
    3 cups (2-inch) slices asparagus (about 1 pound)
    2 tablespoons extra-virgin olive oil, divided
    3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
    1/3 cup finely chopped shallots
    6 garlic cloves, minced
    1/4 cup dry white wine
    1 1/2 cups organic vegetable broth
    1/2 teaspoon dried marjoram or dried oregano
    2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
    1/4 teaspoon freshly ground black pepper
    2 ounces French bread, cut into 1-inch cubes
    1 tablespoon butter, cut into small pieces
    1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Description

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