Socially Distant Cuisine

Modified from NYT City Kitchen to double the veg and halve the oil-- to make it extra hearty, serve topped with a perfectly poached egg or two! Serves 4 to 6. FOR THE VINAIGRETTE: 4 tablespoons lemon juice, or as needed Finely grated zest of half a lemon 2 teaspoon Dijon mustard 1/2 teaspoon ground fennel seed 6 anchovy fillets, rinsed and chopped Salt and pepper 1/4 cup extra virgin olive oil  FOR THE SALAD: 2 cups cooked cannellini beans, drained Salt and pepper Pinch red pepper flakes 225g (1/2 lb) large, fat asparagus spears, snapped and peeled 60g (8-10) radishes 200g (1 small) fennel bulb, trimmed 20g (2-3 small) sweet spring onion, or a few scallions, finely chopped Lots of chopped parsley for garnish. To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste. To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, p