Fresh Asparagus and White Bean Salad

Just cover the beans with salted water in a medium pot. Bring to a boil and simmer about 45 minutes.

While the beans are cooking, cut the asparagus into 2-inch pieces. Combine the red bell pepper and the asparagus in a medium pan, cover with water, bring to a boil, and cook for about 3 minutes. Drain and rinse with cold water.

To make the dressing, whisk together the olive oil, red wine vinegar, parsley, shallot, salt and pepper in a small bowl. Taste and adjust seasoning if desired.

When the beans are done (tender but not mushy), drain and cool.

In a serving bowl, combine the beans, asparagus and pepper. Pour 2/3 of the dressing over the mixture and toss gently. Add more dressing if you want.

Make about 6 servings.