White Bean, Asparagus and Mushroom Cassoulet

This is a vegetarian cassoulet, using mushrooms to give a meaty feel. 

2 cans cannellini beans, drained
1# asparagus, cut into bite size pieces
3 c. mushrooms, sliced
3 garlic cloves, minced
1 shallot, diced
1 c. vegetable broth
1/4 c. white wine
1 t. marjoram
black pepper
1 T. butter
1 slice french bread, cubed
2 T. olive oil
2 oz. parmesan cheese

In a Dutch oven, boil asparagus in enough boiling water to cover asparagus. Boil for 5 minutes.  Drain. Add olive oil to the pan. Add garlic, shallot, and mushrooms.  Saute 8 minutes.  Add broth, wine and beans.  Simmer for 12 minutes or until thickened.  Stir in marjoram and asparagus. 
In a food processor chop french bread and butter into coarse crumbs.  Sprinkle on top of cassoulet.  Broil 2-3 minutes.  Sprinkle with cheese.