INGREDIENTS:
- Borlotti beans
- Asparagus
- Shallots, chopped fine
- Garlic, chopped fine
- Olive oil
- Fresh parsley, chopped fine
- Fresh basil, chopped fine
- Red wine vinegar
- Grated Parmigiano Reggiano cheese
- Salt
PREPARATION:
Cook the asparagus in boiling, salted water until just tender. Drain, cool in cold water, and drain again. Cut the asparagus into pieces about 4cm long.
Heat the olive oil in a saute pan over a moderate heat. Add the finely chopped shallots and garlic. Cook until tender and lightly browned. Add the drained beans to the pan. Toss over heat until the beans are hot. Then add the asparagus and herbs. Heat another minute until the asparagus is hot. Add salt to taste.
Just before serving, stir in the vinegar and add the Parmigiano Reggiano cheese. Serve hot.
