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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the vinegar with the olive oil and season with salt and pepper. Add the tarragon.

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  • In a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Using tongs, transfer the asparagus to a colander and refresh under cold water. Drain and pat dry. Cut the asparagus into 3-inch lengths.

  • Add the beans to the boiling water and cook until tender, about 5 minutes. Drain the beans in the colander and refresh under cold water. Drain and pat dry.

  • In a bowl, toss the cooked vegetables, tomatoes and dressing and serve.

Make Ahead

The dressing, asparagus and beans can be prepared through Step 3 and refrigerated overnight.

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