Spring White Bean Salad

2 (15.5 ounce) cans Michigan White Kidney Beans (Cannellini), drained and rinsed, or 3-1/2 cups cooked
dried beans
1 pound Michigan asparagus, ends trimmed and cut into ½ inch pieces
4 medium radishes, diced
2 cups chopped arugula
Lemon shallot vinaigrette, recipe below
1 cup shaved parmesan cheese
Salt and Pepper to taste

Lemon Shallot Vinaigrette Ingredients:

1 Tablespoon finely diced shallot
1 Tablespoon white wine vinegar
Zest of half a lemon
Juice of half a lemon
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes