Instructions: Use a zester to remove long strips of zest from the lemon. (Or remove with a vegetable peeler and cut into thin strips.) Set aside. Squeeze the juice from the lemon into a small bowl; you should have at least 3 tablespoons. Mix 1 tablespoon lemon juice with the olive oil.

Turn on the broiler. Place the asparagus on a baking sheet and brush with the lemon-oil mixture. Place the peppers shiny sides up on the same baking sheet.

Broil for 10 to 15 minutes or until the peppers are charred and blistered in places, and the asparagus is tender and flecked with brown.

When the peppers are cool enough to handle, remove the charred skin. Cut the flesh into thick ribbons and set aside.

Process the beans, garlic, 1 tablespoon lemon juice, 4 tablespoons water and the pepper in a food processor or blender until smooth and creamy, adding more water if needed for the desired consistency.

In a small bowl, whisk together the Dijon mustard, balsamic vinegar, honey and the remaining 1 tablespoon of lemon juice. (Or shake vigorously in a screw-top jar.)

Arrange the spinach leaves on two plates. Spoon about 2 tablespoons of the bean cream over the leaves. Layer the red pepper strips, asparagus and remaining cannellini cream on top. Drizzle the dressing over the top, scatter with lemon zest shreds and add black pepper to taste.

Makes 2 generous servings.

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