White Bean and Asparagus Salad with Tarragon-Lemon Dressing

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
½ cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
¼ teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
½ cup olive oil

Nutritional Information
- Nutritional analysis per serving (4 servings)
  487 calories; 28 grams fat; 4 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 18 grams protein; 18 milligrams sodium

4 to 6 servings

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 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you’re using. Drain.
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 1 1/2 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 1/2-inch pieces.
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.
In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.