Pasta Salad with Asparagus and White Beans

1/2 cup plain nonfat yogurt
1/2 cup low-fat mayo
1/4 cup 1% milk (I used skim)
1/2 cup (2 oz.) crumbled feta cheese
1 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
2 cups (2 in) diagonally cut asparagus spears
6 ounces (about 2 cups) uncooked radiatore or rotini pasta (can use whole grain or whole wheat too)
1 cup canned Great Northern, Cannellini, or other white beans, rinsed and drained
1/4 cup finely diced celery
3 Tbsp. finely diced red onion
3 Tbsp. finely chopped flat-leaf parsley

In medium bowl, whisk together yogurt, mayo, milk, feta, lemon juice, dill, salt and pepper until evenly blended. Steam asparagus on steamer rack over boiling water or in a covered microwave-safe bowl with a little water for 1 1/2 to 2 minutes, or until bright green and crisp tender (do not overcook or they will be mushy). Cool under cold running water, drain well and pat dry with paper towels.
Cook pasta according to package directions until just al dente. Drain pasta, then rinse under cold running water to stop the cooking process and drain again thoroughly. In a large bowl, combine the pasta, asparagus, beans, celery and onion. Add dressing and parsley and mix to combine. Keep in refrigerator. Makes 4 servings.