To a large mixing bowl, add the capers and mash them with a fork. Add the garlic, dates, parsley, sumac, salt, pepper, lemon zest, lemon juice, olive oil, and whisk to combine.
Add the butter beans, olives, shallot and toss with the dressing. Let sit at room temperature for about 10-15 minutes to meld flavors. If you have more time, you can let stand longer. Make-Ahead Tip– You can stop now, cover, and refrigerate for up to 24 hours; then carry on with the rest of the recipe.
While the beans are marinating, blanch the asparagus. I find it easiest to add the asparagus to a microwave safe bowl, cover with plastic wrap, and let it come up to just boiling in my microwave, about 3 minutes on high; all microwaves differ as do preferences for doneness so cook as long as desired noting that in general asparagus cooks very quickly.
If you prefer to do this on the stove with a pot of water, go for it. Drain immediately when done, and have an ice bath waiting, and plop the asparagus into it to stop the cooking process. Tip– For a fancier presentation, use only asparagus tips. If using just the tips, they cook quicker than the stalks so be careful you don't overcook them.
Add the cooled and drained asparagus to the mixing bowl along with the mint, hazelnuts (if you're toasting them in a dry skillet, do so over medium-high heat for just a couple minutes while shaking the skillet nearly constantly so they don't burn), stir to combine, and taste to check for seasoning balance.
Flavor Tips– If it tastes at all flat, boring, or dull, it likely needs more salt so don't be afraid to add it. If you want it to have a tiny pop of heat, red pepper flakes are great. If you want it to have some smokiness, a sprinkle of smoked paprika is nice. If you're a fan of lemon, add more lemon juice. If you want more mint, parsley, extra nuts, etc. feel free to add them. If you want to add crumbled feta or your favorite grated or shredded cheese, go for it.
Serve immediately; or if desired, cover, and chill in the fridge for about 1 hour before serving. Optionally serve with: Whipped Ricotta: If you'd like to serve it with whipped ricotta (as shown), simply add 2 cups of whole milk ricotta to a small food processor with 1 tablespoon each of olive oil and lemon juice, and 1/4 teaspoon sea salt. Puree for 1–2 minutes until creamy and smooth. Whipped Feta: See my Whipped Feta recipe if you prefer feta to ricotta.
