Combine the beans, spinach, and walnuts in a bowl. Drizzle with 1 tablespoon extra virgin olive oil and add the orange juice and zest. Taste and season with salt and pepper. Add the Aleppo pepper if using and toss to coat. Set aside.

Place the pears in a second bowl and coat with the lemon juice. Add the celery and drizzle with the remaining 1 tablespoon extra virgin olive oil. Sprinkle lightly with salt and set aside.

Bring a medium pot of water to a boil. Add the asparagus and cook for just 2 to 3 minutes until bright green. Do not overcook the asparagus! Drain and immediately cover with ice in the colander. Allow to cool for 5 minutes until the asparagus cools down.

Arrange the dressed beans, spinach, and walnuts on a serving platter and arrange the pears and celery on top. Arrange half the asparagus on one side of the platter and half on the opposite side. Sprinkle with black pepper and more Aleppo pepper, if you like. Enjoy!