White Bean-and-Asparagus Salad

Directions

Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water.

Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside.

Plunge asparagus into ice water to stop the cooking process; drain.

Cut asparagus into 1-inch pieces, and chill until ready to use.

Chop tomatoes.

Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat.

Cover and chill 1 hour.

Serve asparagus mixture over salad greens; sprinkle with cheese.