Green bean salad

Do you see the recipe below this one? It reminds me of my grandma’s classique green bean salad.

1. Get a pound of green beans. After picking the ends of the green beans off, cut them into half or into thirds.
   
2. Boil for 2-5 mins to favored level of tenderness. Make sure the water is nice and salty.
   
3. While that is happening, dice up 1/4 of a red onion and 1/4 cup packed of parsley. Throw it in a salad bowl.
4. Drain the green beans and chill in a bowl of ice. Put it in the bowl.
5. Drizzle olive oil and red wine vinegar. Add coarse salt. Mix and taste as you go.
6. A little bit of black pepper is nice here too.
7. Chill for an hour, then serve.

Asparagus salad

I had a pound of purple asparagus my friend gave me before she left for vacation and it was on its way out. After a quick Google search for “asparagus salad,” I saw a reel video that suggested mixing it with dill, parsley, pistachio, and feta. I am allergic to pistachios. Here’s what I did:

1. Chop the stalks of 1lb. of asparagus into 1 inch pieces.
   
2. Boil for 2-5 mins to favored level of tenderness. Make sure the water is nice and salty.
   
3. While that is happening, chop up 1/2 cup packed of dill and 1/2 cup packed of parsley. Throw it in a salad bowl.
4. Drain the aparagus and chill in a bowl of ice. Put it in the bowl.
5. Make a dressing with olive oil, salt, dijon mustard, and rice wine vinegar, and a clove of garlic. Trust your instincts here.
6. I put about a half cup of Bulgarian feta. It’s not too salty.
7. Toss everything with enough dressing so everything is coated nicely but no liquid sits in the bowl.
8. You can add black pepper if you like that.
9. Chill for an hour, then serve.