Tonight's Side Dish: Green Green Spring Vegetables (adapted)

This is another recipe from Barefoot Contessa at Home by Ina Garten. She used 4 kinds of vegetables - I couldn't find broccolini or sugar snap peas so I used asparagus and french green beans (Haricot Vert found fresh at Costco).

I already par-boiled the beans a couple of days before so I just used them right from the package I made. The asparagus was cut into quarters. Also the orignal recipe called for shallots which I didn't have so I used a few garlic cloves.

1/4 lb french green beans (haricot vert), ends removed

kosher salt

1/4 lb asparagus, trimmed

2 tbsp unsalted butter

1 tbsp good olive oil

3 large cloves garlic, sliced

1/2 tsp black pepper

Blanch the french green beans in salted boiling water for 1 minute. Lift the beans out of the water and place in a bowl of ice water. Add the asparagus to the same boiling water and par-boil for 2 minutes. Drain well.

Place asparagus in same ice water.

Drain the vegetables well. Preheat a skillet over MED-HIGH heat. Add the garlic and saute until lightly browned. Add the vegetables and toss around until they are bright green and have softened a little bit. Sprinkle with some kosher salt, black pepper and drizzled with olive oil.

Serve.

RisaG