Asparagus And Green Bean Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
418
FAT
68%
CHOL
3%
SOD
18%

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Ingredients for 4 servings

1/3 cup extra-virgin olive oil, eyeball it

1/2 red onion, thinly sliced

1 lemon, zested and juiced

1/2 pound green beans, trimmed of stems

3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle

Salt and pepper

1 small clove garlic, cracked from skin

1/2 cup basil, 12 leaves, a couple of handfuls

1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful

1 cup flat-leaf parsley, a couple of handfuls

Salt

2 plum tomatoes, seeded then thinly sliced lengthwise

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