White Bean and Asparagus Salad with Tarragon-Lemon Dressing

Preparation

1. Step 1

   If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1½ teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1½ hours, depending upon what kind of beans you’re using. Drain.

2. Step 2

   Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1½ minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into ½-inch pieces.

3. Step 3

   In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.

4. Step 4

   In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.