Part 71 (1/2)

4 tablespoons olive oil

1 pound asparagus, rough ends discarded

2 shallots, skins removed, chopped coa.r.s.ely

3 cloves garlic

1 cup walnuts

1 cups cooked navy beans, or 1 (15-ounce) can, drained and rinsed

cup loosely packed fresh tarragon, plus

2 tablespoons finely chopped

2 tablespoons cornstarch

teaspoon salt

teaspoon ground nutmeg

Several pinches of freshly ground black pepper

cup plain whole wheat bread crumbs

4 slices beefsteak or Holland tomato, or any really big tomato

PREHEAT A large skillet over medium-high heat. Cut the tips off four pieces of the asparagus and set aside for garnish. Slice the rest into -inch lengths.

Saute the asparagus (except for the reserved tips) in a tablespoon of the olive oil for about 7 minutes, stirring occasionally.

While the asparagus is cooking, place the walnuts, the cup of tarragon, and the nutmeg, salt, and pepper in a food processor. Pulse into crumbs, so that no whole walnuts are left.

Remove the asparagus from the pan and transfer to a shallow bowl to cool a bit. Saute the shallots in another tablespoon of the olive oil for about 3 minutes. Add the garlic and saute for 3 more minutes, being careful not to burn it. Transfer the shallots and garlic to the asparagus and let cool for a few more minutes.

When the vegetables have stopped steaming, add them to the food processor. Pulse a few times and sc.r.a.pe down the sides. Add the beans and puree until relatively smooth, although the walnuts will still be grainy. Add the cornstarch (sift first, if very clumpy) and pulse until thoroughly combined. Transfer the mixture to a bowl (use the bowl the veggies were cooling in, to cut down on dish duties), cover, and refrigerate for about 45 minutes.

Preheat the oven to 350F.

Roll out the pastry dough to fit an 8-inch gla.s.s pie plate. Cover with aluminum foil and bake for 15 minutes.