Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes