Going meatless doesn’t mean that all you eat is cheese and potato chips, contrary to what so many of my college roommates thought. One of my old friends decided to become a vegetarian and made ‘nachos’ in the microwave, every day, with potato chips and cheddar cheese. After she took them out of the microwave, she covered the plate with salsa, which was, for many months, the only thing she ate that could be considered, even remotely, a vegetable.
Oh, if only I could have introduced her to flatbread, or, at the very least, white bean purée. The poor thing could have eaten some protein and fiber, too, instead of those greasy, nuked chips slathered in cheese. We can only hope that she has broadened her diet somewhat, or maybe that she has incorporated more vegetables into those nachos she loved so much.
If you are reading this, old roomie, please buy some flatbread! Please bake some chips in the oven and make your own nachos using delicious beans and roasted vegetables! Read this month’s fabulous meatless recipes, and make them for yourself and your family! Make this recipe, too, using tender first of the season asparagus and a white bean purée you can make yourself, in no time. No microwave required. And this recipe has more real vegetables than salsa. There’s a whole world of delicious vegetables for us omnivores to try. And this Tuscan inspired white bean recipe is way better than microwaved potato chip nachos, hands down.
The surprise zing this flatbread recipe has comes from my favorite pickled red onions made a little bit in advance and stored in your refrigerator to add to almost everything. The vinegar tones down the onions somewhat and cuts back on the lingering flavor of raw onion in your mouth the rest of the day. The delicious crunch of the onions add a lot to this flatbread wrap, as you will soon discover.
Amy at Flatout
White Bean and Asparagus Wrap
- White Bean and Asparagus Wrap
- 1 Flatout Flatbread of your choice
- 1 cup white beans, cooked (canned is fine)
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 4-5 stalks asparagus, grilled, broiled, or blanched
- 2-3 slices of pickled red onions (make your own below)
- Salt and freshly ground pepper
To make pickled onions: Fill a lidded glass jar with slices of red onion, then pour plain white vinegar over the slices and let marinate as long as you like, in the refrigerator. They will turn bright pink and can be used for a great zip to all your flatbread recipes!
In a mortar and pestle or in a bowl with a fork, mash the white beans together with the olive oil and lemon juice until spreadable, then season with salt and pepper.
To assemble the wrap, spread the white beans on the flatbread, then line up the asparagus, arranging half in one direction, and half in the other (so you don’t get all the tips in one bite.) Top with pickled onions, then roll up and cut in half.