1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Cooking Recipe:

Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. drain (the part where it exits) and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

Ingredients:

1 1/2 pounds red boiling potatoes
1/3 cup plus 3 tablespoons olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 small red onion, halved lengthwise and sliced thin lengthwise
1 pound green beans, trimmed and cut into 1-inch pieces
12 Kalamata or Nicoise olives, pitted and halved

Cooking Recipe:

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 3 tablespoons of the oil in the middle of a preheated 425 degree F oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes (remove skin if recipe calls for it) cool in the pan. Meanwhile, in a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. in a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.