1 1/4 tsps sea salt
2 T extra virgin olive oil
1 cup finely diced red onion
2 cloves garlic
1/4 tsp freshly ground black pepper
1 can (15 ounces) cannellini beans (juice and all)
1/2 tsp red wine vinegar
1 pound asparagus
1 medium ripe tomato, cut in 1/2-inch dice (about 1/2 cup)
1/4 cup coarsely chopped basil
2 T flax oil
1 T snipped chives (optional)
Place a large pot of water over high heat and add 1 tablespoon of the salt. Cover and bring to a boil.
Heat the olive oil gently in a large pan and add the onion, stirring well. When the onion juices begin to flow, squeeze the garlic through a garlic press into the pan. Add the remaining 1/4 teaspoon of the salt, the pepper, cannellini beans, and vinegar. Stir thoroughly but gently, to avoid crushing any of the beans. Bring to a simmer, set the heat to very low, and cover. Continue to cook, stirring often, while you proceed with the asparagus.
Once the pot of salted water has come to a furious boil, drop in the asparagus spears and stir once. Depending on the thickness of the asparagus, they should be just tender-crisp in about 1 minute. When they are done to your satisfaction, drain well.
Remove the beans from the heat and stir in the diced tomato, chopped basil, and flax oil. Divide the asparagus among 4 plates and top with the bean mixture. Garnish with the chives, if using, and serve at once.