ASPARAGUS AND WHITE BEAN SALAD WITH BACON VINAIGRETTE

Serves: 4-6 (makes about 7 cups)

■ 4 slices bacon, cut crosswise into 1/2-inch pieces (1.25 cm)

■ Fine salt

■ 1 1/2 lb (680 g) asparagus (2 bunches), woody ends trimmed, cut into bite-size pieces

■ 1 tbsp (15 ml) Dijon mustard

■ 1 tbsp (15 ml) white wine vinegar

■ 1/4 tsp (1 ml) freshly ground black pepper, more to taste

■ 1 (15-oz/443 ml) can no-saltadded white beans, such as cannellini or great northern, drained and rinsed

■ 1 cup (250 ml) homemade or store-bought croutons

■ 1 oz (28 g) Manchego cheese, crumbled or diced (1/4 cup/ 60 ml)

1. To a cold medium non-stick skillet over medium-high heat, add bacon and cook, stirring frequently, until fat is rendered and bacon browns and crisps, about 10 minutes. While bacon is cooking, line a large plate with paper towels and set it near workspace. Carefully transfer bacon to prepared plate. Pour rendered fat through fine mesh strainer into heatproof measuring cup or bowl.

2. Fill medium bowl with ice water and set aside. Bring medium or large pot of water to a boil and lightly salt it. Add the asparagus and blanch until bright green and crisp-tender — cooked through but still with a snap — 2-4 minutes. Using a slotted spoon or skimmer, transfer to the ice water and let cool completely, stirring occasionally. Drain the asparagus and pat dry.

3. In a large bowl, whisk together the mustard, vinegar and black pepper until combined. While whisking, slowly stream in the rendered bacon fat until fully emulsified to form a vinaigrette. Add the asparagus, white beans and croutons, and gently toss until evenly combined. Taste, and season with salt or pepper, as desired. Transfer to a serving bowl, if desired, and top with the cooked bacon and cheese.

Substitutions: Instead of white wine, use another type of vinegar or lemon juice. Instead of white beans, use chickpeas. Instead of Manchego, use a sharp aged cheddar, pecorino or Parmesan.

Variations: If your asparagus is very fresh and you enjoy the taste, you can skip the blanching step and use it raw.

Make ahead: The asparagus can be blanched and refrigerated up to 2 days in advance.

Storage: Refrigerate up to 3 days.