Best Asparagus Green Onion Sauté Recipes

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ASPARAGUS GREEN ONION SAUTé



Asparagus Green Onion Sauté image

Provided by Melissa Roberts

Categories     Side     Vegetarian     Quick & Easy     Asparagus     Green Bean     Spring     Healthy     Vegan     Kosher for Passover     Green Onion/Scallion     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings (side dish)

Number Of Ingredients 4

2 pounds asparagus, tough ends discarded and halved crosswise at a sharp diagonal
1/2 pound string beans, tops trimmed and halved crosswise at a sharp diagonal
1 bunch scallions (about 8)
2 tablespoons extra virgin olive oil

Steps:

  • 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 scallions. 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 scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
  • Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions 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.

ASPARAGUS GREEN ONION SAUTE



Asparagus Green Onion Saute image

Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green onions, it becomes a welcome pop of color and texture to the plate.

Provided by @MakeItYours

Number Of Ingredients 4

2 pounds asparagus, tough ends discarded and halved crosswise at a sharp diagonal
1/2 pound string beans, tops trimmed and halved crosswise at a sharp diagonal
1 bunch scallions (about 8)
2 tablespoons extra virgin olive oil

Steps:

  • Preparation 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 scallions. 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 scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
  • Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions 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.
  • Cooks' Notes:•Vegetables can be cut and kept between dampened paper towels in sealable plastic bags 1 day prior to serving.

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