Warm cannellini bean salad with herbs, vine tomatoes & asparagus

Add olive oil to a frying pan and heat over high heat. Add vine tomatoes to the pan and blacken, about 5 minutes, turning occasionally. Season the tomatoes with salt and freshly ground black pepper to taste, before removing the tomatoes from the pan. Set aside until needed. To the same pan, add asparagus spears and fry, tossing occasionally, about 5 minutes. Remove from pan and set aside until needed. Add garlic clove, wholegrain mustard and drained cannellini beans to the pan. Fry until the beans are a golden colour, about 10 minutes, and season with salt and freshly ground black pepper to taste. Squeeze over a little lemon juice and add a handful chopped fresh flat-leaf parsley and chives. Serve the beans topped with the tomatoes and asparagus, drizzled with olive oil and a side of lemon wedges, to squeeze.