Sauteed beans and asparagus
Sautéed beans and asparagus feature fresh green beans and asparagus cooked with garlic and a butter-chive sauce, resulting in a vibrant and healthy side dish. It's quick to prepare and pairs well with any main course.
Cook time 10 min
Prep time 5 min
Ingredients:
1 tbsp olive oil2 garlic cloves
1 cup green beans
2 lb asparagus
1/4 cup butter
2 tbsp chives
Sauteed beans and asparagus with garlic and chive butter is a delicious and healthy side dish that is perfect for any meal. This recipe combines fresh green beans and asparagus with a flavorful garlic and chive butter, creating a vibrant and tasty dish that's easy to prepare.
Instructions:
- Wash and trim the green beans. Cut into bite-sized pieces if necessary.
- Wash and trim the asparagus, then cut them into bite-sized pieces.
- Mince the garlic and finely chop the chives.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to let it burn.
- Add the green beans to the skillet. Cook for about 3-4 minutes, stirring occasionally, until they start to soften.
- Add the asparagus pieces to the skillet. Continue to sauté for another 5-7 minutes, or until both the green beans and asparagus are tender-crisp.
- While the vegetables are cooking, melt 1/4 cup of butter in a small saucepan over low heat. Once melted, stir in the finely chopped chives.
- Once the vegetables are done, pour the garlic and chive butter over the sautéed beans and asparagus. Toss everything together until the vegetables are well-coated.
- Transfer the sautéed beans and asparagus to a serving dish. Serve immediately as a side dish to complement your main course.
With just a few simple ingredients and steps, you can create a delightful and nutritious side dish that will complement any main course. Enjoy the fresh flavors and textures of sauteed beans and asparagus with garlic and chive butter.
Sauteed beans and asparagus FAQ:
Sauté the green beans for about 3-4 minutes until they start to soften, then add the asparagus and cook everything together for another 5-7 minutes until both are tender-crisp. Total sauté time is about 8-11 minutes.
Yes, you can use frozen green beans or asparagus. However, the cooking time may vary. Cook until heated through and tender but avoid overcooking to prevent mushiness.
If you don’t have chives, you can substitute with minced green onions or finely chopped shallots for a similar mild onion flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to retain texture.
A large skillet (10-12 inches) is ideal for this recipe, allowing enough space to sauté the vegetables evenly without overcrowding.
Tips:
- Trim the ends: Make sure to trim the ends of the green beans and asparagus for a cleaner presentation and better texture.
- Blanch vegetables: Blanch the green beans and asparagus in boiling water for a couple of minutes before sautéing to retain their vibrant color and crispness.
- Use fresh garlic: For a more intense flavor, use fresh garlic cloves instead of pre-minced garlic.
- Adjust cooking time: Keep an eye on the vegetables while sautéing to ensure they are cooked to your preferred level of tenderness.
- Season to taste: Feel free to add salt, pepper, or a squeeze of lemon juice to enhance the flavor further.
Nutrition per serving
8 ServingsCalories 88kcal
Protein 3.25g
Carbohydrates 7g
Fiber 3.27g
Sugar 3.18g
Fat 8g
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