Lemony Brothy Beans With Asparagus

Heat ⅓ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Cook 1 bunch spring onions or scallions, white and pale green parts thinly sliced, and 6 garlic cloves, coarsely chopped, stirring often, until golden brown, about 5 minutes. Add wide zest of 1 lemon and 1 cup dried cannellini (white kidney) beans, soaked overnight, drained, then pour in 4 cups low-sodium vegetable or chicken broth and 3 cups water. Bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Reduce heat and simmer, stirring occasionally, until beans are tender and broth is reduced by nearly half, 1½–2 hours. Taste and season with kosher salt if needed.

Just before serving, toss 1 small bunch asparagus, trimmed, thinly sliced on a diagonal, 1 bunch spring onions or scallions, dark green parts thinly sliced, ¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 1 Tbsp. extra-virgin oil in a small bowl. Squeeze in juice from 1 lemon; toss asparagus salad again to coat.

Ladle beans into bowls or onto a deep platter; top with asparagus salad. Serve with country-style bread. Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill.