From: Nancy,.SanFran

String Beans and Asparagus with Pesto Sauce
Recipe By : Skinny Grilling by Barbara Grunes
Serving Size : 4

Pesto Dipping Sauce
2 cups Firmly packed, fresh basil
3 Garlic cloves
1/4 cup Fresh-grated Parmesan cheese
1/2 cup Vegetable stock
2 tablespoons Pine nuts
1 tablespoon Olive oil

Vegetables
1/2 pound String beans
1/2 pound Thin asparagus
Non-stick cooking spray
1/2 cup Tarragon, for aroma
1 tablespoon Ground tarragon
3 cups Cooked no-egg noodles OR Rice

Pesto Dipping Sauce: Use a food processor fitted with steel blade. Add basil, garlic, cheese, and stock; process until pureed. Add pine nuts and again process briefly. In a slow, steady stream, add olive oil through the feed tube.

Spoon the pesto into 4 sauce dishes. Cover and refrigerate until ready to serve. Stir the pesto before serving.

Vegetables: Trim the vegetables but leave them whole and have them near the grill. Spray grill rack. Sprinkle drained tarragon over ashen-hot coals. Set rack on grid over hot coals. Spray vegetables lightly, sprinkle with ground tarragon, and place them on rack.

Grill vegetables about 2 minutes per side or until tender, turning them as necessary using a long-handled spatula and fork. Vegetables will char slightly and should be hot and crisp.

Divide the vegetables, and present them on individual plates. Bring to the table along with individual sauce dishes of dipping sauce. Serve with rice.