Ingredients

2 cups Asparagus, chopped in 2-inch
pieces and tough ends discarded
2 cups Green beans cut in half
1 Red onion, finely sliced in half moons
1/2 cup fresh Parsley, minced
Juice and grated rind of 1/2 Lemon
2 tbsp. extra virgin Olive oil
3 tbsp. Pine nuts, toasted
2 tsp. dried Tarragon
Salt and Pepper to taste

Procedure

Steam the green beans and asparagus until tender for 5 to 10 minutes, then rinse under cold water. Drain. This process stops the vegetables from continuing to cook and gives crunchiness to the vegetables. Steam the onion, until just wilted for a few minutes. In a small pan, heat the pine nuts over medium heat until lightly browned and fragrant. In a large bowl, place the green beans, asparagus, onion and parsley, and toss with the lemon juice, grated rind, olive oil, nuts and tarragon. Season them with a bit of salt and plenty of fresh ground black pepper and top with pine nuts.

Serves 2