2 15 oz cans of Great Northern beans
Salt, to taste
1 lb asparagus
1/2 cup tarragon leaves
1 tsp packed finely grated lemon zest
2 garlic cloves, peeled
1/4 tsp pepper
1 lemon, juiced
1/2 cup olive oil
Break off the tough ends of the asparagus and drain and rinse the beans. Bring a pot of salted water to a boil and prepare a large bowl of water with ice. Add the asparagus to the boiling water and blanch the asparagus until just barely cooked through, but firm. Remove from the water and set into the ice bath. Let sit for 5 minutes to cool, then drain. Dry and slice diagonally into 1/2 inch pieces.
Combine the tarragon, lemon zest, garlic, 1 tsp salt, pepper, and lemon juice. Process until garlic is chopped. Pour in olive oil and mix until well blended.
Toss together beans, asparagus and dressing and adjust seasonings as needed.