#1,779: Asparagus walnut green bean salad

So I made this veggie side dish for Easter, but due to a child getting sick, I was the only one who ended up eating it.  :(  Boo.  Sadly I over cooked the asparagus, so it might have been a good thing that no one else had to eat it.  I personally enjoyed this dish, but it would have been better without the asparagus.  I LIKE asparagus though but it has to be cooked just perfectly for me to eat/enjoy it.  If you are a huge asparagus lover, you might love this dish then.  The walnuts are a wonderful addition as they give a nice crunch/texture to it.

This recipe also is supposed to have baby red potatoes, but I wanted just veggies in mine so I just omitted them.  

1 pound of new potatoes, about 15 (I omitted)

1 pound of green beans

1 bunch of asparagus

2 Tbs minced red onion

2 Tbs minced parsley

1 large handful of walnuts

4 Tbs olive oil

2 Tbs red wine vinegar

1 tsp Dijon mustard

1 large clove of garlic, minced

8 twists of black pepper

(I omitted this step) Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender.

Trim green bean ends and cut green beans in half.  Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.

Bring a large pot of water to a boil.  Once it's boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.

Prepare and ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready - drain in a colander and then plunge into ice bath. Let them sit in the ice bath until completely cool.

Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard, minced garlic and black pepper.

Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.

Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.

Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve.