Asparagus-White Bean Salad

1 (15 to 20-oz.) can white beans, drained and rinsed*
1/2 lb. asparagus
1/4 cup fresh tarragon leaves (or 1 t. dried)
1 t. grated lemon zest
1 garlic clove, peeled
1 lemon, juiced
1/4 cup olive oil

*Great Northern or cannellini beans. Choose your poison.

Break off tough ends from asparagus. Bring a medium-sized pot of salted water to a boil and blanch the asparagus for exactly 1 1/2 minutes. Drain and place in a bowl of iced water to stop cooking. Let sit for 5 minutes, then drain again. Pat dry and slice into 1/2-inch pieces.

Combine tarragon, lemon zest, garlic, 1/2 t. salt and a few grindings of pepper in a food processor and process until the garlic is chopped. Pour in olive oil and process until mixture is well blended. (You can also do this by hand with a whisk, after first finely chopping the garlic.)

In a serving bowl, gently toss the beans, asparagus and dressing. You can add more salt and/or lemon juice to taste.

Serves 2 to 4

PP per 4 servings: 4