Quick White Bean, Asparagus, and Mushroom Cassoulet

INGREDIENTS

5 cups

water

3 cups

(2-inch) slices asparagus (about 1 pound)

2 tbsp

extra-virgin olive oil, divided

3 cups

sliced chanterelle or oyster mushrooms (about 10 ounces)

1/3 cup

finely chopped shallots

garlic cloves, minced

1/4 cup

dry white wine

1 1/2 cups

organic vegetable broth

1/2 tsp

dried marjoram or dried oregano

2 15 ounce cans

no-salt-added cannellini beans, rinsed and drained

1/4 tsp

freshly ground black pepper

2 oz

French bread, cut into 1-inch cubes

1 tbsp

butter, cut into small pieces

1/2 cup

grated Parmigiano-Reggiano cheese