Asparagus spring onion Sauté

Ingredients for Asparagus spring onion Sauté

• 900g asparagus, tough ends discarded and halved crosswise at a sharp diagonal

• 230g string beans, tops trimmed and halved crosswise at a sharp diagonal

• 1 bunch spring onions (about 8)

• 2 tablespoons extra virgin olive oil

How to make Asparagus spring onion Sauté

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.

Separate white parts from green parts of spring onions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.

Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of spring onions and sauté until they just begin to wilt and turn golden, about 2 minutes.

Add asparagus, green beans, and 1/4 teaspoons salt and sauté to heat through, 1 minute. Add green parts of spring onions 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.