ASPARAGUS AND STRING BEAN SALAD WITH BASIL

Asparagus and String Bean Salad with Basil image

Yield serves 4 to 6

Number Of Ingredients 11

Coarse salt
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 pound asparagus, trimmed
1 small shallot, thinly sliced
1/4 cup small fresh basil leaves, plus more for garnish
1 tablespoon plus 1 teaspoon sherry vinegar
1/4 cup finely grated Pecorino Romano cheese (3/4 ounce)
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Steps:

Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.