Quick White Bean, Asparagus, and Mushroom Cassoulet

Kasule-a rich stew of beans cooked over low heat with meat — is re-cooked as a vegetarian instant dish, starting with canned beans and using mushrooms to add a meaty taste in the mouth.
In a large stainless steel skillet, bring 5 cups of water to a boil and add the asparagus. Cover and cook for 2 minutes; drain. Wash the asparagus in cold water; drain well. Set aside.Return the skillet to medium-high heat. Add 1 tablespoon of butter and stir to coat. Add the mushrooms, shallots, and garlic; simmer for 8 minutes or until the mushrooms are tender. Add the wine; cook for 3 minutes or until the liquid has evaporated. Add broth, marjoram and beans; bring to a boil. Reduce the heat to medium and cook for 12 minutes or until the beans are thickened and very tender. Add black pepper.Preheat the broiler.Put the French bread and butter in a food processor and grind until large crumbs form. Add the remaining 1 tablespoon butter and cheese to the breadcrumbs; beat until smooth. Add the asparagus to the bean mixture; sprinkle the bean mixture evenly with the breadcrumbs mixture. Bake for 3 minutes or until crumbs are golden brown.