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1
Preheat the oven to 350.
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2
In a large saucepan, combine the flageolet beans, onion halves, bay leaf and thyme sprig.
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3
Add cold water to cover by 2 inches and bring to a boil.
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4
Reduce the heat and simmer the beans until tender, about 30 minutes.
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5
Remove the saucepan from the heat and let the beans cool in their liquid for at least 30 minutes.
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6
Drain the beans.
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7
Discard the onion, bay leaf and thyme.
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8
Meanwhile, in a medium bowl, mix the white wine vinegar with the chopped shallot and the thyme leaves.
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9
Whisk in the mustard, then gradually whisk in 6 tablespoons of the olive oil.
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10
Season the dressing with salt and pepper.
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11
In a mini food processor, combine the olives with the capers and the remaining 2 tablespoons of olive oil and pulse until finely chopped.
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12
Season the tapenade with salt and pepper.
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13
In a large skillet of boiling salted water, cook the asparagus spears until tender, about 5 minutes.
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14
Drain and rinse the asparagus under cold running water, then pat thoroughly dry.
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15
Toss the beans with 3 tablespoons of the dressing and season with salt and pepper.
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16
Spread the green olive tapenade on the baguette toasts.
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17
Arrange the arugula and watercress in the center of four plates.
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18
Top with the beans and asparagus spears.
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19
Drizzle the remaining dressing over the greens and asparagus and serve with the tapenade toasts.
