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Asparagus Toast

Asparagus Toast
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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

Vibrant in both flavor and color, this spring-inspired Asparagus Toast is a nutritious treat for breakfast or brunch!

Blanched organic asparagus and Heinen’s northern white beans are blended with simple seasonings and a generous serving of fresh lemon, making each bite bright.

Asparagus Toast

Topped with raw, in-season vegetables and hard-boiled eggs, this seasonal take on traditional toast is a great way to get your grains, greens and protein in the most delicious way!

Asparagus Toast

Asparagus Toast


For the Asparagus Puree

  • 1 lb. organic asparagus, hard stems removed
  • 15 oz. can Heinen’s northern white beans
  • 1 shallot
  • Zest and juice of 1 lemon
  • 1/2 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1-1 1/2 Tbsp. olive oil

For the Toast and Toppings

  • Heinen’s sliced brioche bread
  • Microgreens
  • Hard-boiled eggs, sliced
  • Radish, sliced
  • Coarse sea salt
  • Black pepper
  • Lemon zest


  1. Set eight pieces of asparagus aside to sauté later. Bring a pot of water to a boil and add the remaining asparagus for 2-3 minutes.
  2. Remove the asparagus from the boiling water and transfer to a bowl full of ice water. This will stop the cooking process and help preserve their vibrant color.
  3. Once the asparagus have cooled, add them to a food processor along with the northern white beans, shallot, lemon zest and juice, salt, pepper, garlic powder and olive oil. Blend for 3-5 minutes, or until very smooth. Add a Tbsp. of olive oil, as needed, until your desired consistency is reached.
  4. While the puree is blending, sauté the reserved asparagus with a little olive oil for 3-5 minutes, or until slightly tender
  5. Toast the slices of Heinen’s brioche bread.
  6. Spread the asparagus puree on the toasted bread and top with the sautéed asparagus, sliced hard-boiled eggs, sliced radish and microgreens.
  7. Finish with a little lemon zest, black pepper and coarse sea salt.

Asparagus Toast

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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