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White Bean & Asparagus Flatbread


One of our tasters enjoyed this rustic flatbread so much, she wanted us to write a song for it. If we did, it would be full of asparagus tips, salty Parm, and crunchy little pine nuts. It would have the zip of peppery arugula, and the bright zing of pickled red onions. And, of course, the refrain would always come back to the white bean dip — so creamy and rich with roasted garlic.

This is the perfect dish to welcome spring. Serve it on the patio with a glass of cava for a weekend lunch or an appetizer. Invite some friends, so they can sing along.

Our tip: We’d recommend pairing the flatbread with a creamy Rovira Baques cava brut. It has a youthfulness that complements the dish’s high notes — think fresh apricots and yellow apples. And save any leftover white bean dip. It’ll be splendid on crackers, sandwiches, and crudités.


Servings: 4 to 8



1 flatbread recipe or 4 pre-made flatbreads


For the roasted garlic white bean spread:

1 14-oz can of white beans
6 cloves roasted garlic
3 Tbsp olive oil
1 Tbsp white wine vinegar
2 Tbsp chopped parsley
Salt, to taste
Black pepper, to taste


For the flatbreads:

1 tsp of lemon juice
1 cup baby arugula
Flake salt, to taste
2 Tbsp olive oil
½ cup white bean spread
1 cup asparagus tips, blanched
½ cup pickled red onion
2 tsp toasted pine nuts
1 cup Parmesan, shaved
Black pepper, to taste



Toss the arugula with the lemon juice and a pinch of salt and set aside.

For the white bean spread: Combine all the ingredients in a food processor and process until smooth.

For the flatbreads: Arrange the baked flatbreads on a baking sheet, or two if need be.

Cover each flatbread with ½ tablespoon of olive oil and 2 tablespoons of white bean spread, and then randomly distribute all the remaining ingredients, but the arugula.

Bake the flatbreads for 3 minutes, or until the toppings are warm and the cheese has melted.

Remove from oven, top with arugula, season with salt and pepper, and serve hot.

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