Asparagus Green Onion Sauté
A fresh and vibrant side dish combining crisp-tender asparagus and string beans with sautéed scallions in extra virgin olive oil. This simple preparation lets the natural flavors of the spring vegetables shine.
Ingredients
- •2 pounds asparagus, tough ends discarded and halved crosswise at a sharp diagonal
- •½ pound string beans, tops trimmed and halved crosswise at a sharp diagonal
- •1 bunch scallions
- •2 tablespoons extra virgin olive oil
Cooking Instructions
- 1.
Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
6 min
- 2.
Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
3 min
- 3.
Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
2 min
- 4.
Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.
2 min
