Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
