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Pesto and White Bean Bruschetta
with asparagus

Active: 35 Total: 35
This fresh spring-inspired meal was featured in 2019, but we wanted to bring it back with a shortcut of store-bought pesto.
Smarts: If you prefer to make your own pesto, you'll need a small amount tonight and a larger amount for Wednesday's meal. Be sure to make enough for both nights.


Roasted Asparagus:
  • Asparagus - 10 oz , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
Pesto and White Bean Bruschetta:
  • Tomatoes, any type - 12 oz , diced
  • Baguette - 1 , sliced (sub any type of bakery-style bread)
  • Beans, cannellini (14 oz / 397 g) - 1 can , drained and rinsed (sub any white beans)
  • Oil, olive - 2 Tbsp
  • Garlic - 2 cloves , peeled
  • Basil pesto, store-bought - 3 Tbsp


  1. Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
  2. Tomatoes - Chop tomatoes. (Can be done 1 day ahead)
  3. Baguette - Slice baguette into 1" / 2.5 cm slices.
  4. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C.
  2. Spread asparagus out on a sheet pan and toss with cooking oil. Season with some salt and pepper. Roast until asparagus is tender, 12 to 15 minutes (depending on thickness of spears).
  3. Spread baguette slices out on a second sheet pan. Brush the tops with olive oil. Peel garlic cloves and rub the top of each baguette slice with garlic (this will give the bread a subtle garlic flavor). Transfer baguette to oven and roast until golden brown, 5 to 7 minutes.
  4. While baguette is toasting, combine pesto with tomatoes and beans. Season with some salt and pepper.
  5. Squeeze lemon juice over asparagus.
  6. Spoon bean and tomato topping over baguette slices. Serve with asparagus on the side. Enjoy!



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