See Also: · Beans · Vegetable Dishes
Asparagus and Fresh Green Beans
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
fresh asparagus
fresh thin green beans
toasted sesame seed oil, or extra-virgin olive oil
2-3 cloves garlic, slivered
pinch of fine sea salt
freshly ground white peppercorns
Wash the asparagus and green beans, trim and cut into pieces about 2-3 inches in length, cutting on the angle. Heat a pan such as a skillet or saute pan or small wok and add the oil, about 1 teaspoon. Add the garlic and cook 30 seconds, then add the other vegetables and cook and stir for only 2-3 minutes, until they turn shiny green. Pinch on the salt and grind on the pepper, serve immediately.
Recipe created 1998-02-18.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.