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Ingredients
1/4 c pecorino Romano cheese, grated
1/4 tsp sugar
8 oz green beans, trimmed
8 oz yellow wax beans, trimmed
1 lb asparagus
1 shallot, thinly sliced
1/4 c fresh basil leaves
vinaigrette:
1 tbsp plus 1 tsp sherry vinegar
3 tbsp olive oil
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Preparation
Blanche beans 1 min.
Transfer to cold water, drain.
Blanche asparagus 1 min.
Transfer to cold water & drain.
Cut Asparagus in 3" pieces.
Add to beans.
Add shallot & basil.
Whisk ingredients for vinaigrette.
Toss all & refrigerate, garnish with basil/ & serve.
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*submitted by
Rachael, Santa Barbara, CA
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