Cranberry Beans and Asparagus With Parma Ham Crisps

From "Grains, Rice and Beans" cookbook. The herb vinaigrette suggested to accompany this dish is posted separately.

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 4

Ingredients

• 1  lb fresh asparagus
• 1  tablespoon extra virgin olive oil
• 1  large yellow onion, diced
• 1  medium bay leaf
• 1  pinch salt
• 1⁄2 teaspoon red pepper flakes
• 1  cup  dried cranberry beans
• 4  cups  chicken stock
• 1⁄2 lb parma ham, sliced 1/16-inch thick

Directions

1. .Preheat oven to 450*. Place ham slices on a baking sheet and cook in the oven until crisp, about 5 minutes. Remove from the oven and drain immediately on kitchen towels. While the ham is still warm, crumble ito a bowl. Set aside.
2. Cut the tips from the asparagus and reserve the stalks for another use, such as soup. Boil a quart of salted water in a heavy pot. Drop in the asparagus tips and allow the water to return to a boil. Blanch the asparagus for 3 minutes. Remove the pot from the heat, drain, then shick the asparagus in iced water. Drain and set aside.
3. Heat the oil in a heavy saucepan over high heat. Add the onion and saute until soft, about 3 minutes. Add the bay leaf, salt, red pepper flakes, beans and stock and bring to a rolling boil. Reduce the heat to a simmer, cover, and cook until the beans are tender, approximately 45 minutes.
4. Remove pan from heat and drain. While the beans are still warm, add the asparagus and toss with vinaigrette.
5. Divide the dressed cranberry beans and asparagus among 4 plates and top each portion with crumbled ham crisps. Serve immediately while salad is still warm or allow to marinate in the refridgerator. (Can be divided into six portions as an apetizer.).