Name: Baby White Asparagus Salad
Yield: 4 portions
Ingredients: 8 ounces haricots verts (thin, tender green beans), trimmed; 8 baby carrots, peeled; 8 ounces baby white asparagus,* trimmed; 1 tablespoon Chopped fresh chervil or Italian (flat-leaf) parsley; ¾ cup Shallot Vinaigrette; 2 cups julienned cooked beets

Preparation info

4
portions

Difficulty
Easy

Appears in

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

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.
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

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Ingredients

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