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Asparagus and White Bean Salad With Feta and Lemon Dressing

4 servings

The lemony dressing binds the contrasting textures of the vegetables and the cheese in this substantial salad. Make it the same day you want to serve it -- after that, the dressing takes its toll on the asparagus. Adapted from "Farmer John's Cookbook," by John Peterson (Gibbs Smith, 2006).

1 pound asparagus, tough ends trimmed, cut diagonally into 1-inch pieces (about 3 cups)

1 tablespoon extra-virgin olive oil

1/2 teaspoon grated lemon zest

2 teaspoons lemon juice

1 teaspoon chopped mint

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup cooked or canned white beans, drained and rinsed

1/2 cup crumbled feta cheese