2 bunches fresh asparagus (about 1 lb each)
1 tbsp olive oil
1 medium red onion, thinly sliced
3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well
2 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp champagne vinegar
1/2 cup chopped unsalted walnuts (2 oz), lightly toasted
1/2 cup shaved pecorino romano or parmesan cheese (2 oz)
1/4 cup slivered basil
Sea salt and fresh ground black pepper, to taste