Bring a pot of salted water to a boil. While the water heats, gently rinse the asparagus and cut into 2-inch pieces.

Blanch the asparagus. Add asparagus to the boiling water and cook for 5–6 minutes, until just tender but still vibrant.

Prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, parsley, basil, salt, and pepper until well combined.

Prepare an ice bath. Fill a medium bowl with cold water and ice.

Shock the asparagus. Using a spider utensil, transfer the asparagus directly into the ice bath. This stops the cooking and preserves the bright green color. Let sit for 2–3 minutes, then drain.

Assemble the dish. On a serving platter, spread the cannellini beans evenly. Drizzle with a small amount of dressing.

Layer and finish. Add the asparagus on top, pour over the remaining dressing, and gently toss to combine.

Serve. Taste and adjust seasoning if needed. Serve slightly chilled or at room temperature.

Buon Appetito!