YELLOW BEAN, ASPARAGUS AND TOMATO SALAD3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil salt and freshly ground pepper 2 tablespoons coarsely chopped fresh tarragon 1 pound medium asparagus 1 pound yellow wax beans 1/2 pint red pear or cherry tomatoes 1/2 pint yellow pear or cherry tomatoes 1. In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Add the tarragon. 2. In a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Using tongs, transfer the asparagus to a colander and refresh under cold water. Drain and pat dry. Cut the asparagus into 3-inch lengths. 3. Add the beans to the boiling water and cook until tender, about 5 minutes. Drain the beans in the colander and refresh under cold water. Drain and pat dry. 4. In a bowl, toss the cooked vegetables, tomatoes and dressing and serve. MAKE AHEAD: The dressing, asparagus and beans can be prepared through Step 3 and refrigerated overnight. Servings: 8 From: Daniel Bruce Source: Source: Food & Wine magazine, July 2000, July 2000
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