Asparagus with Cannellini Beans, Creamy Tarragon Vinaigrette & Pickled Mustard Seeds

After many long months of limited varieties of fruits and veggies, chefs everywhere rejoice when asparagus finally graces their order lists. It is arguably the first harbinger of spring, aside from maybe green garlic, which can pop up as early as December in California. Asparagus is quite versatile; it can be consumed raw, roasted, grilled, pickled, and blanched. One of my favorite preparations of asparagus is lightly pan-steaming them in their own juices. To make this a meal, serve with