Sauteed Asparagus and Green Beans

ByCarl Ncube

Garlic Butter Sautéed Asparagus & Green Beans with Roasted Nuts

This quick and easy side dish is packed with flavor and texture. The tender-crisp vegetables are coated in a savory garlic butter, complemented by the satisfying crunch of roasted nuts.
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Ingredients
  

  • Ingredients
  • 1 bunch about 1 pound asparagus, woody ends trimmed, cut into 1-2 inch pieces
  • 1 pound green beans trimmed
  • 3 tablespoons unsalted butter
  • 3-4 cloves garlic minced
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • 1/2 cup roasted nuts coarsely crushed (almonds, pecans, walnuts, or cashews work well)
  • Optional: a squeeze of fresh lemon juice for brightness

Instructions
 

  • Prepare the vegetables: Bring a pot of lightly salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and slightly tender-crisp. Add the asparagus during the last minute of blanching. Drain immediately and plunge into an ice bath to stop the cooking and preserve their vibrant color. Once cooled, drain thoroughly and set aside. (Alternatively, you can skip blanching and sauté the vegetables for a few extra minutes, but blanching helps ensure even cooking and a vibrant color.)
  • Melt the butter: In a large skillet or frying pan, melt the butter over medium heat.
  • Sauté the garlic: Add the minced garlic to the melted butter and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
  • Add vegetables: Add the blanched asparagus and green beans to the skillet. Toss to coat evenly with the garlic butter.
  • Sauté until tender-crisp: Continue to sauté for 3-5 minutes, stirring occasionally, until the vegetables are heated through and reach your desired level of tenderness. They should still have a slight bite.
  • Season: Season with salt and black pepper to taste. If using, add a squeeze of fresh lemon juice for an extra layer of flavor.
  • Serve: Transfer the sautéed vegetables to a serving dish. Sprinkle generously with the crushed roasted nuts before serving.

Notes

Nut selection: Feel free to use your favorite roasted nuts. To roast them yourself, spread raw nuts on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant and lightly browned. Let cool before crushing.
Add some heat: For a touch of spice, add a pinch of red pepper flakes with the garlic.
Herb it up: Fresh herbs like parsley or thyme can be added in the last minute of cooking.
Cheese please: A sprinkle of Parmesan cheese just before serving would also be delicious!
Enjoy this simple yet elegant side dish!

Garlic Butter Sautéed Asparagus & Green Beans with Roasted Nuts

This quick and easy side dish is packed with flavor and texture. The tender-crisp vegetables are coated in a savory garlic butter, complemented by the satisfying crunch of roasted nuts.
Print Recipe Pin Recipe

Ingredients
  

  • Ingredients
  • 1 bunch about 1 pound asparagus, woody ends trimmed, cut into 1-2 inch pieces
  • 1 pound green beans trimmed
  • 3 tablespoons unsalted butter
  • 3-4 cloves garlic minced
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • 1/2 cup roasted nuts coarsely crushed (almonds, pecans, walnuts, or cashews work well)
  • Optional: a squeeze of fresh lemon juice for brightness

Instructions
 

  • Prepare the vegetables: Bring a pot of lightly salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and slightly tender-crisp. Add the asparagus during the last minute of blanching. Drain immediately and plunge into an ice bath to stop the cooking and preserve their vibrant color. Once cooled, drain thoroughly and set aside. (Alternatively, you can skip blanching and sauté the vegetables for a few extra minutes, but blanching helps ensure even cooking and a vibrant color.)
  • Melt the butter: In a large skillet or frying pan, melt the butter over medium heat.
  • Sauté the garlic: Add the minced garlic to the melted butter and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
  • Add vegetables: Add the blanched asparagus and green beans to the skillet. Toss to coat evenly with the garlic butter.
  • Sauté until tender-crisp: Continue to sauté for 3-5 minutes, stirring occasionally, until the vegetables are heated through and reach your desired level of tenderness. They should still have a slight bite.
  • Season: Season with salt and black pepper to taste. If using, add a squeeze of fresh lemon juice for an extra layer of flavor.
  • Serve: Transfer the sautéed vegetables to a serving dish. Sprinkle generously with the crushed roasted nuts before serving.

Notes

Nut selection: Feel free to use your favorite roasted nuts. To roast them yourself, spread raw nuts on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant and lightly browned. Let cool before crushing.
Add some heat: For a touch of spice, add a pinch of red pepper flakes with the garlic.
Herb it up: Fresh herbs like parsley or thyme can be added in the last minute of cooking.
Cheese please: A sprinkle of Parmesan cheese just before serving would also be delicious!
Enjoy this simple yet elegant side dish!