WHIPPED WHITE BEANS WITH BLOOD ORANGE AND CHARRED ASPARAGUS

(serves 4)

INGREDIENTS

For the whipped white beans:

2 cans (15 oz each) of white beans (cannellini or great northern), drained and rinsed 2 cloves garlic, minced

Zest of 1 blood orange

Juice of 1 blood orange

4 Tbsp extra-virgin olive oil

2 Tbsp tahini

2 Tbsp vegan cream cheese

1 Tbsp fresh thyme leaves

Salt and black pepper to taste

For the charred asparagus:

1 bunch of fresh asparagus spears, tough ends trimmed

2 Tbsp olive oil

Salt and black pepper to taste

For the garnish:

Blood orange segments

Fresh thyme leaves

Grated Parmesan cheese (optional)

PREPARATION

For the whipped white beans:

1. In a food processor, combine the drained and rinsed white beans, minced garlic, blood orange zest, cream cheese blood orange juice, extra-virgin olive oil, fresh thyme leaves, salt, and black pepper.

2. Process the mixture until it becomes smooth and creamy. If needed, you can add a bit more olive oil or water to reach your desired consistency.

3. Taste and adjust the seasoning, adding more salt or black pepper if necessary. Set the whipped white beans aside.

For the charred asparagus:

1. Heat a grill pan or a skillet over medium-high heat. Drizzle the trimmed asparagus spears with olive oil and season with salt and black pepper.

2. Place the asparagus in the hot pan and cook for about 2 to 3 minutes per side, or until they are charred and tender but still crisp.

3. Once the asparagus is done, remove them from the heat and set aside.

To assemble:

1. To serve, spoon the Whipped White Beans onto a serving platter or individual plates.

2. Arrange the Charred Asparagus over the Whipped White Beans.

3. Garnish the dish with blood orange segments and fresh thyme leaves. You can also add a sprinkle of grated Parmesan cheese if desired.

Recipe by Chef Sam Talbot