Asparagus, Greens And Beans With Tapenade Toasts

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3/4 cup dried flageolet beans (5 1/2 ounces), soaked overnight in cold water and drained

1 small onion, halved

1 bay leaf

1 thyme sprig, plus 1/2 teaspoon thyme leaves

2 tablespoons white wine vinegar

1 tablespoon very finely chopped shallot

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

25 pitted green olives

1 tablespoon capers, rinsed

1 1/4 pounds asparagus

Eight 1/2-inch-thick slices of baguette, cut on the diagonal and lightly toasted

One 5-ounce bunch of arugula, thick stems discarded and large leaves torn in half

One 4-ounce bunch of watercress, thick stems discarded

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