White Bean-and-Asparagus Salad

After cooking asparagus, this is almost a ready-made recipe. Combine steamed asparagus, tomatoes, white beans, and seasonings and serve with a sprinkle of herbs as a side dish of chilled beans, perfect for a summer dinner.
Cut off the stiff tips of the asparagus; place the asparagus and sun-dried tomatoes in a steamer basket over boiling water. Cover and steam for 2-4 minutes or until the asparagus is crisp and tender. Set the tomatoes aside. Dip the asparagus in ice water to stop the cooking process; drain. Cut the asparagus into 1-inch-thick slices and refrigerate until ready to eat. Slice the tomatoes.Whisk the garlic and the following 8 ingredients in a medium bowl; add the asparagus, tomatoes, beans, onion, and capers, stirring to coat. Cover and refrigerate for 1 hour. Serve asparagus mixture on top of salad greens; sprinkle with cheese.