White Bean Mashed Potatoes and Asparagus Tacos

For the potatoes:
4-5 cloves roasted garlic (Wrap garlic in a small tin foil packet with a little olive oil. Roast on 400 F for 30 minutes)
1.5 pounds potatoes, boiled and mashed
1 can white beans
salt and pepper to taste
1 TBL Earth Balance

In a food processor, blend the white beans (with liquid) and roasted garlic until smooth. When the potatoes are cooked, drain and mash with beans in a large bowl. Season with salt, pepper, and Earth Balance.

Roasted asparagus: Toss asparagus with olive oil, salt and pepper. Bake at 400 F for 10-12 minutes)

Serve with a lovely spring salad: arugula, broccoli, radishes, tomatoes, green onions, and mushrooms. The dressing is Bragg’s, tahini, lemon juice, balsamic vinegar, and some black pepper.

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