For the black beans - In a medium frying pan on a high heat, add the olive oil. When hot add the onion, cumin & thyme and reduce heat to medium. Season carefully. Cook, stirring regularly for 8 minutes.
Meanwhile, toss the asparagus in oil and season with salt & pepper. Roast in oven for 8 minutes*.
Add black beans to frying pan with onions & warm for 2 minutes. Add crushed garlic & cook for a couple more minutes. Squeeze over lime juice and sprinkle with coriander.
Once cooked, squeeze lime on asparagus and sprinkle with tarragon & mint. Serve alongside beans and other ingredients.
*The asparagus spears I roasted were no more than finger width, you may need to cook for a few minutes longer if they’re thicker than this.