Asparagus, Bean and Pistachio Salad

• Salt
• 1/4 pound asparagus, trimmed
• 1/4 pound haricots verts, stems removed
• 1 clove garlic
• 2 handfuls soft leaf lettuce, cut into small pieces
• 1/4 cup toasted pistachios
• 13 cup crumbled ricotta salata or aged goat cheese
• 2 teaspoons cider vinegar
• 3 tablespoons olive oil
• Freshly ground black pepper
• Truffle salt

1. Bring a pot of salted water to a boil.
2. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes.
3. Remove and transfer to a bowl of ice water to stop the cooking.
4. Repeat with the haricots verts.
5. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
6. Rub a bowl with the garlic clove.
7. Add the asparagus, beans, lettuce, pistachios and cheese.
8. Sprinkle with the vinegar and oil.
9. Season generously with pepper and truffle salt.
10. Mix salad until evenly dressed.
11. Fix the seasoning if you need to.

salt, haricots verts, clove garlic, leaf lettuce, pistachios, goat cheese, cider vinegar, olive oil, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/5854 (may not work)