Green Bean and Asparagus Salad

Ingredients

• 1 pound fresh green beans, trimmed and cut into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• 1 pound fresh asparagus, trimmed and cut into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• 1/2 red onion, chopped
• 2 cups cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• kosher salt to taste
• ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil and add a pinch of kosher salt.

2. Add the green beans and boil for 3 minutes, then add the asparagus and boil 2 minutes more until crisp-tender.

3. Drain well and rinse under cold running water to stop the cooking, then drain again thoroughly.

4. Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-high heat.

5. Add the green beans and asparagus, season with salt and black pepper, and cook 4 minutes, stirring, until lightly browned in spots.

6. Transfer the vegetables to a large bowl and let cool for 5 minutes.

7. Add the chopped red onion, halved cherry tomatoes and chopped parsley to the bowl.

8. Drizzle the remaining 1 tablespoon of olive oil over the salad, toss gently, and season with more salt and pepper to taste.

9. Serve at room temperature or chilled.