• fresh asparagus
• fresh thin green beans
• toasted sesame seed oil, or extra-virgin olive oil
• 2-3 cloves garlic, slivered
• pinch of fine sea salt
• freshly ground white peppercorns

Wash the asparagus and green beans, trim and cut into pieces about 2-3 inches in length, cutting on the angle. Heat a pan such as a skillet or sauté pan or small wok and add the oil, about 1 teaspoon.

Add the garlic and cook 30 seconds, then add the other vegetables and cook and stir for only 2-3 minutes, until they turn shiny green. Pinch on the salt and grind on the pepper, serve immediately.


Beans Vegetable Dishes Vegetarian -- Asparagus