White Bean, Asparagus and Mushroom Cassoulet

5 c. water
3 c. (2 inch) slices asparagus (about 1 pound)
1 T. Olive oil
3 C. sliced shiitake mushrooms (about 10 oz.)
1/3 c. finely chopped shallots
6 garlic cloves, minced
1/4 c. dry white wine
1 1/2 c. vegetable broth (or fat free, low sodium chicken broth)
1/2 t. dried marjoram or oregano
2 (15 oz) cans cannellini beans, drained and rinsed
1/4 c. plain bread crumbs
1 T butter, cut into small pieces
1/2 c. parmesean cheese

Bring water to boil in a large pot, add asparagus. Cover and cook 2 minutes, drain. Rinse with cold water, drain well. Set aside.
Return pot to medium high heat. Add 1 T olive oil, mushrooms, shallots and garlic, saute 8 minutes. Add wine , cook three minutes until liquid evaporates. Stir in broth, marjoram and beans; bring to a simmer. Reduce heat to medium and cook for 12 minutes or until thick and beans are tender.
Preheat broiler.
Combine bread crumbs, butter and parmesean cheese to make coarse mixture. Stir asparagus into bean mixture and transfer to baking dish. Sprinkle bread crumb mixture on top. Broil 3 minutes or until crumbs are golden brown.

Serving Size: Makes 4, 1 3/4 c. servings

Number of Servings: 4

Recipe submitted by SparkPeople user KMBACHMAN22.