Asparagus and Green Bean Salad might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 237 calories, 6g of protein, and 20g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up beans, basil, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Instructions
1
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.
Ingredients you will need
Green Beans
Asparagus
Water
Salt
2
Drain well and cold shock vegetables in ice water to stop cooking process.
Ingredients you will need
Vegetable
Water
3
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.
Ingredients you will need
Green Beans
Vegetable
Asparagus
Equipment you will use
Kitchen Towels
Knife
4
Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
Ingredients you will need
Asparagus
Parsley
Beans
Onion
Equipment you will use
Bowl
5
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.