Flatbread with White Bean Puree and Asparagus Ribbons

0 Make the white bean puree: In a food processor, combine the cannellini beans, olive oil, lemon juice, garlic, and a few generous pinches of salt and pepper. Season to taste. Chill until ready to use.
1 Preheat the oven to 400°F (200°C). Place the bread on a large rimmed baking sheet and drizzle with olive oil. Bake for 10 minutes, or until toasted and golden brown.
2 Use a peeler to shave the asparagus into ribbons. Toss them in a bowl with a drizzle of olive oil, the lemon juice, and pinches of salt and pepper.
3 Spread the white bean puree onto the flatbreads and top each with a few asparagus ribbons, the cheese, mint, pine nuts, lemon zest, and red pepper flakes. Season to taste with salt and pepper.