Ingredients
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
Preparation
Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
Add vinaigrette to 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.
