Passover falls at the cusp of spring, and fresh asparagus on the table is among the very best methods to introduce the new season. Combined with the snap of green beans and sautéed with the smooth, mild bite of green onions, it ends up being a welcome pop of color and texture to the plate.
Components: 2 pounds asparagus, hard ends disposed of and cut in half crosswise at a sharp diagonal,2 tablespoons extra virgin olive oil,1 lot scallions (about 8),1/ 2 pound string beans, tops cut and halved crosswise at a sharp diagonal
Guidelines: Bring a 5- to 6-quart pot of water skilled with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then move 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 once again in half crosswise. You need to have around 3-inch pieces., Heat oil in a big, heavy skillet over medium-high heat till oil shimmers. Include white parts of scallions and sauté till they just begin to wilt and turn golden, about 2 minutes., Include asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté till they just begin to wilt, about 1 minute more. Change flavoring if required and serve with a fresh grind of black pepper.