| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 1/2 pound green beans, trimmed of stems
- 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
- 1/2 red onion, thinly sliced
- 1 cup flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cup basil, 12 leaves, a couple of handfuls
- 1 small clove garlic, cracked from skin
- 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
- 1/3 cup extra-virgin olive oil, eyeball it
- Salt and pepper
- 2 plum tomatoes, seeded then thinly sliced lengthwise
Instructions
- Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
- Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 255 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 6 mg |
| Sodium | 580 mg |
Reviews
So delicious. I only had aged white cheese which I grated on at the end. Also added lemon pepper. Will be making again!
I made this by steaming rather than boiling the veggies. I didn’t have fresh basil or parsley so I used the freeze dried kind. I slow cooked the garlic and onion in a frying pan. I also fried up a small amount of yellow pepper for decoration. Turned out rather good. I used extra virgin olive oil.
I took this to Thanksgiving last year, leaving out the basil and tomatoes. The lemony flavor was really nice in contrast to all the richness of the other foods, and I didn’t have to worry about keeping it hot or reheating it there like I would with a casserole. I’ve been asked to bring it again this year.
This recipe is delicious and easy. It has such a fresh taste. I made it as a side for a pasta party and it got rave reviews. Will definitely make it again. I didn’t make any adjustments to the recipe and it was great!
incredible fresh and different
One of the dishes I made for our family Memorial Day Cookout. Made with frozen wax bean and green bean combination and fresh asaparagus. I blanched the asparagus and then added the frozen beans. Drained right away. Everyone liked this very much. Will have to double the recipe next time!
Very tasty and fresh for springtime. I didn’t have parsley, but I’m sure that would add to the freshness factor. I also used grape tomatoes (halved) and just put them and feta on top.
Tastes like “spring” — light and refreshing.
this is awsome!! such a good salad for summer. i didn’t use the parsley(didn’t make a difference) and insted of parm cheese use feta,or a garlic feta. fantastic. and i made a vinegrett dressing of the juice from 1 lemon(grate the rhine also)1/2c white wine vinegar and olive oil(about 1/3 c) took it to a much higher level, you can tweek this recipe soooo many different ways
Excellent, healthy tasting and easy.