Arugula with Pancetta, Grilled Asparagus and White Beans
To make the dressing, in a food processor or blender combine all of the ingredients except the basil and purée until smooth. Transfer to a bowl, stir in the basil, cover and refrigerate.
Fill a sink or large pot with ice and water. In a large pot of boiling salted water, blanch asparagus until just tender, about 3 minutes. Drain and plunge into the ice water to stop the cooking, and drain again. Rub the asparagus with the oil, sprinkle with salt and pepper to taste and grill over a medium-hot fire, turning frequently, for 3 to 5 minutes, or until well seared.
Combine the arugula, white beans and onion in a medium bowl. Stir the dressing well, then pour just enough on the arugula-bean mixture to moisten the ingredients (some dressing will probably be left over). Toss well, place on a serving platter or individual plates. Top with the pancetta and asparagus and serve.