YELLOW BEAN, ASPARAGUS AND TOMATO SALAD

3 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