This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.

Ingredients

4 serv.

fresh asparagus↗2 cups
cut into 1-inch sections
fresh green beans↗2 cups
snapped into 1-inch secions
minced garlic2 tablespoons
kosher salt↗1 teaspoon
fresh ground black pepper↗1⁄2 teaspoon
baby carrots↗1⁄4 cup
strips (optional)
olive oil↗3 tablespoons
balsamic vinegar↗1 teaspoon
(optional)

Step-by-step instructions

1
Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

Source: food.com

Original recipe ↗

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