Yield: approximately 2+ cups

1-15 ounce can white beans (like cannelini), rinsed and drained

1 tablespoon olive oil + 1/4 cup

Pinch sea salt or to taste

1 bunch asparagus, trimmed (*see note below)

2 large cloves garlic

1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill weed)

Optional: tiny pinch of red pepper flakes

Juice of 1/2 large lemon

Pinch freshly ground black pepper or to taste

Optional garnish: a couple of grilled asparagus tips, lemon slices or fresh dill sprigs

Place white beans in food processor.  Spray a grill pan with nonstick spray and place over medium-high.  Add asparagus in a single layer, drizzle with 1 tablespoon olive oil, roll to coat, and grill for about 10 to 15 minutes (depending on diameter of asparagus), rolling them over about halfway through or as needed to prevent burning.  Remove to cutting board, cut in half, and add to food processor along with all remaining ingredients, including 1/4 cup olive oil.  (If using asparagus tips as garnish, set a couple aside.)  Pulse until desired texture is reached.  I like it fairly smooth, but with a hint of texture and flecks of color.  Serve at room temperature or chilled with small toasts or crackers.

*To trim sparagus, hold one spear horizontally between the thumb and forefinger of each hand.  Bring hands down and toward each other causing the spear to bend and eventually snap.  Wherever it snaps is where all spears should be trimmed–use it as your measuring guide–for the most tender and freshest tasting asparagus.