Preheat the oven to 400. Once preheated, roast the asparagus for 15 minutes with olive oil and a sprinkle of sea salt and pepper. Cool the asparagus in the refrigerator until needed.
Steam the peas and then cool them in the refrigerator until needed.
Drain the beans and run water over them to clean. Let them dry a bit so they don't go into the bowl all wet.
Combine beans, asparagus, peas, red pepper, artichoke hearts and capers.
If serving later, chill at this point in the refrigerator and complete the steps when you're ready to serve.
In a separate bowl, combine the ingredients for the dressing.
When ready to serve, combine the white bean salad with the dressing and then garnish with the goat cheese, pine nuts, additional parsley and salt and pepper to taste.