February 10, 2011

Green Beans and Asparagus with Toasted Walnuts

My husband and I had this at a restaurant while on vacation.  He had always hated asparagus-until he tried this!  It's just a simple mixture of fresh asparagus and green beans, sauteed with a little butter, toasted walnuts and cherries.  Very, very good!  

1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 pound fresh or frozen green beans
2 to 4 tablespoons butter
1 cup walnuts, coarsely chopped
salt and pepper to taste
dried cherries (optional)

In a medium skillet or saucepan, cook the asparagus in a little water just until vibrant green. Cook the green beans in another pan until crisp-tender. (I find it doesn't take long to cook the asparagus to a nice green color so I do the beans separately-there's nothing worse than limp asparagus!) Drain both veggies and set aside. In a large skillet over medium heat, melt butter and toast the walnuts for a few minutes. Add the vegetables, season with salt and pepper, add cherries if you like.

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