Julee Rosso, Sheila Lukins

Baby White Asparagus Salad

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Though tiny in size, these slender white asparagus are big on flavor—sweet, nutty, and crunchy. They come ready to cook and are so delicious raw, steamed, or sautéed that they are quickly gaining in popularity. If they’re not available in your area yet, you can bet they soon will be.

Ingredients

  • 8 ounces baby white asparagus,* trimmed
  • 8 ounces haricots verts (thin, tender green beans), trimmed

Method

  1. Bring 2 quarts of water to a boil in a large saucepan. Add the asparagus, and cook until crisp-tender, 2 minutes. Remove them with tongs, rinse under cold water, and pat dry. Set them aside.
  2. Add the haricots verts to the same water and cook until crisp-tender, 3 minutes. Remove them with tongs or a slotted spoon, rinse under cold water, and pat dry. Set them as