1 bunch asparagus, trimmed into 1-inch lengths
1/4 cup balsamic vinegar
1 loaf crusty Italian bread, cut into 1-inch cubes
1/4 cup olive oil, divided
1 pound fresh mozzarella, cut into 1/2-inch cubes
1 small shallot, minced
1 (15-ounce) jar cannellini beans, drained and rinsed
1 large clove garlic, minced
Freshly ground black peppers
Bring a 4-quart stockpot filled with water to a boil and add 1 tablespoon kosher salt. Fill a large bowl with ice water.
Add the asparagus to the boiling water and cook for 3 minutes, until bright green but still crunchy, then scoop out with a strainer and transfer to the bowl of ice water to stop the cooking process. Let cool in the ice water for 5 minutes, then drain.
Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Stir in the shallot, garlic, and a pinch of kosher salt and cook for 1-2 minutes until fragrant and slightly softened.
Add the balsamic vinegar and whisk in the remaining 3 tablespoons olive oil. Bring to a simmer and cook for 2 more minutes.
Cool the dressing for 5 minutes, rew-hisking to combine if needed, then toss with the drained asparagus, bread cubes, mozzarella, and cannelloni beans.
Grind pepper over the salad to taste.