Roasted asparagus, fennel, and white beans with anchovy-lime vinaigrette.
In a small bowl or jar, combine lime juice, chopped shallot, whole-grain mustard, salt, piment d'espelette and olive oil. Using a stick blender, blend together until smooth and emulsified.
Heat oven to 400 degrees F. Toss asparagus, thinly sliced fennel, and white beans generously with the anchovy-lime vinaigrette and salt. Roast until the asparagus and fennel are crisp-tender, about 10 minutes. Remove from oven, and toss with more vinaigrette and salt to taste. Top with finely grated pecorino.
Serve on its own, or with grilled salmon (as we are!).