Ingredients

serves 4 to 6

　　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

　　

Step 1

Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.

　　

Step 2

Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.

　　

Step 3

Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.

　　

Step 4

Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.