Asparagus and Green Bean Salad

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Salt

1/2 pound green beans, trimmed of stems

3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle

1/2 red onion, thinly sliced

1 cup flat-leaf parsley, a couple of handfuls

1 lemon, zested and juiced

1/2 cup basil, 12 leaves, a couple of handfuls

1 small clove garlic, cracked from skin

1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful

1/3 cup extra-virgin olive oil, eyeball it

Salt and pepper

2 plum tomatoes, seeded then thinly sliced lengthwise