Bring a medium saucepan of water to a simmer and add salt to taste. Blanch the asparagus and beans for about a minute each, then refresh in ice-cold water. Step 2Arrange all the vegetables on a serving platter. Mix the olive oil and vinegar in a small bowl and season very liberally with salt and pepper (I like to season the vegetables on the plate with salt and pepper as well). Serve the vegetables with the dressing for dipping.