First, toss 16 oz of mushrooms and one large bunch of asparagus with olive oil, salt and pepper. Then for about 10 minutes at 400 degrees. Set aside to cool.
For the white bean dip, drain and rinse one can of white beans. Add 2 TBL raw cashews, 1/2 cup tomatoes, 1 shallot (chopped), 2 TBL tahini, 2 TBL lemon juice, and some salt and pepper, then blend well until smooth and slightly pink. You may need more tomatoes depending on your tastes.
Top fresh arugula with mushrooms and asparagus, white bean dip, and slice black olives. BOOM.