Green Bean and Asparagus Salad

2 cups asparagus, chopped in 2-inch pieces and tough ends discarded
2 cups green beans, cut in half
1 red onion, finely sliced in half moons
1/2 cup fresh parsley, minced
juice and grated rind of 1/2 lemon
2 Tbsp extra virgin olive oil
3 Tbsp pine nuts, toasted
2 tsp dried tarragon
salt and pepper to taste

Steam the green beans and asparagus until tender, 5 to 10 minutes, then rinse under cold water. Drain. Steam onion until just wilted, a few minutes.

In a small pan, heat the pine nuts over medium heat until lightly browned and fragrant.

In a large bowl, place the green beans, asparagus, onion and parsley, and toss with the lemon juice, grated rind, olive oil, nuts and tarragon. Season with a bit of salt and plent of fresh ground black pepper and top with pine nuts. Makes a hearty side salad for two.

FOR INDIVIDUAL DOSHAS
A wonderfully tri-doshic recipe!
PITTAS replace pine nuts with chopped almonds or sunflower seeds; use minimal salt and pepper
KAPHAS replace pine nuts with chopped almonds or sunflower seeds; use minimal oil, salt and pepper

note: I don't love pine nuts, and I think this salad better without them. I would really have liked some thinly sliced blanched almonds, of course I am pitta/kapha so maybe that is why.

recipe from: Fran's House of Ayurveda (http://franlife.blogspot.com/search/label/Vegan)