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Ingredients

• Salt
• 1/2 pound green beans, trimmed of stems
• 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
• 1/2 red onion, thinly sliced
• 1 cup flat-leaf parsley, a couple of handfuls
• 1 lemon, zested and juiced
• 1/2 cup basil, 12 leaves, a couple of handfuls
• 1 small clove garlic, cracked from skin
• 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
• 1/3 cup extra-virgin olive oil, eyeball it
• Salt and pepper
• 2 plum tomatoes, seeded then thinly sliced lengthwise

Description

Food Network Invites You To Try This Asparagus And Green Bean Salad Recipe From Rachael Ray.

Food Network