by dymnyno
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dymnyno's Notes:
Expand1 cup string beans, trimmed Ask a question about this ingredient
1cup snap peas Ask a question about this ingredient
1 cup sugar peas Ask a question about this ingredient
1 cup butter beans cooked (or 1 jar) Ask a question about this ingredient
1 bunch thin aspargus, cut into 1 inch segments (tough end discarded) Ask a question about this ingredient
1 cup chopped fresh mint Ask a question about this ingredient
1 cup chopped fresh basil Ask a question about this ingredient
3/4 cup olive oil Ask a question about this ingredient
1 tbs lemon juice Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
cherry tomatoes (optional) Ask a question about this ingredient
sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Individually blanch each bean and the asparagus. Refresh under cold water after each blanching. Open the jar of butter beans.
Ask a question about this stepIn a blender add olive oil, a small handful of each of the beans, garlic cloves and lemon juice. Blend until smooth
Ask a question about this stepTo the rest of the beans and asparagus add the blender dressing and toss to coat them with the dressing. Add salt and pepper to taste.
Ask a question about this stepAdd the basil and the mint and toss.
Ask a question about this stepServe hot or cold. Makes a great starter.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
I will be trying this tonight. can't wait.