Garlic Asparagus and Green Beans

This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.

• Ready In: 10 mins
• Serves: 4-6
• Yields: 4 cups

Ingredients

• 2  cups  fresh asparagus, cut into 1-inch sections
• 2  cups  fresh green beans, snapped into 1-inch secions
• 2  tablespoons  minced garlic
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 cup  baby carrots, strips (optional)
• 3  tablespoons olive oil
• 1  teaspoon  balsamic vinegar (optional)

Directions

1. Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.