Fresh and flavorful green bean and asparagus salad

This green bean and asparagus salad is a fresh and flavorful side dish that is perfect for spring and summer. The combination of crisp green beans and tender asparagus, tossed with a tangy lemon dressing, makes for a light and refreshing salad. Serve it as a side dish or add grilled chicken or shrimp to make it a complete meal.

Ingredients

• 1 pound green beans, trimmed
• 1 pound asparagus, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup sliced almonds, toasted
• 2 tablespoons fresh parsley, chopped

Directions

1. Bring a pot of salted water to a boil. Add the green beans and cook for 3 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
2. In the same pot of boiling water, add the asparagus and cook until tender-crisp, about 2-3 minutes. Drain and transfer to the bowl of ice water. Drain and pat dry.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the blanched green beans, blanched asparagus, and sliced almonds. Pour the dressing over the vegetables and toss gently to coat.
5. Transfer the salad to a serving dish and garnish with chopped fresh parsley. Serve chilled or at room temperature.

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