Recipe Details
Ingredients (yields Serves 4 servings)
- Salt
- 1/2 pounds green beans, trimmed of stems
- 3/4 pounds regular or pencil asparagus, trimmed of rough ends, a small bundle
- 1/2 red onion, thinly sliced
- 1 cups flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cups basil, 12 leaves, a couple of handfuls
- 1 cloves small clove garlic, cracked from skin
- 1/4 cups grated Parmigiano-Reggiano or Romano, a generous handful
- 1/3 cups extra-virgin olive oil, eyeball it
- Salt and pepper
- 2 plum tomatoes, seeded then thinly sliced lengthwise
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (1)
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Robin_Horrigan
April 14th, 2010
I must admit that this is a much more complicated veggie side dish than I normally attempt on a weeknight. But since we just had steak tips on the grill to go with this, it was still completely manageable. A little bit complicated to blanch the veggies, then cold shock them, dry them, and cut them up a bit...plus I needed the food processor to make the pesto-like sauce. But this was a great recipe for my husband and me because the crunchier I can leave the veggies, the more likely it is that he will like them, and this is an especially green and crunchy dish. YUM. The tomatoes pushed it over the top to fabulous.