Asparagus and String Bean Salad with Basil

• Coarse salt
• 8 ounces green beans, trimmed
• 8 ounces yellow wax beans, trimmed
• 1 pound asparagus, trimmed
• 1 small shallot, thinly sliced
• 1/4 cup small fresh basil leaves, plus more for garnish
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 1/4 cup finely grated Pecorino Romano cheese (3/4 ounce)
• 1/4 teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper

1. Prepare an ice-water bath.
2. Bring a large pot of water to a boil; add salt.
3. Cook the green beans and wax beans until crisp-tender, about 1 minute.
4. Using a slotted spoon, transfer the beans to the ice-water bath.
5. Drain; transfer to a large bowl.
6. Cook the asparagus in boiling water until crisp-tender, about 1 minute.
7. Transfer the asparagus to the ice-water bath.
8. Drain; cut into 3-inch pieces.
9. Add to the beans.
10. Add the shallot and basil.
11. Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved.
12. Season with pepper.
13. Add the vinaigrette to the vegetable mixture; toss.
14. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours.
15. Garnish with basil.

salt, green beans, yellow wax beans, shallot, basil, sherry vinegar, romano cheese, sugar, extravirgin olive oil, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/asparagus-and-string-bean-salad-with-basil-392319 (may not work)