Asparagus, Greens and Beans with Tapenade Toasts

Ingredients

  1. 3/4 cup dried flageolet beans (5 1/2 ounces), soaked overnight in cold water and drained
  2. 1 small onion, halved
  3. 1 bay leaf
  4. 1 thyme sprig, plus 1/2 teaspoon thyme leaves
  5. 2 tablespoons white wine vinegar
  6. 1 tablespoon very finely chopped shallot
  7. 1 teaspoon Dijon mustard
  8. 1/2 cup extra-virgin olive oil
  9. Salt and freshly ground pepper
  10. 25 pitted green olives
  11. 1 tablespoon capers, rinsed
  12. 1 1/4 pounds asparagus
  13. Eight 1/2-inch-thick slices of baguette, cut on the diagonal and lightly toasted
  14. One 5-ounce bunch of arugula, thick stems discarded and large leaves torn in half
  15. One 4-ounce bunch of watercress, thick stems discarded

Description

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