Sauteed Green Beans and Asparagus

Sauteed green beans and asparagus is the perfect side dish for any meal. It’s flavored with simple ingredients like an aromatic scallion butter that makes the veggies taste so delicious.

What do you do when you love both green beans and asparagus?

The perfect way to enjoy both is to combine them together to get the most delicious sautéed green beans and asparagus recipe!

This is the first time I have used my scallion butter recipe. It’s a tasty way to add flavor to this green beans recipes.

🛒 Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the recipe card below.

Fresh green beans – Green beans, among other nutrients, is a very rich source of silicon. Silicon is vital for bones strength and it helps lower risk of osteoporosis. Source: Livestrong and MSU. When buying it at grocery stores, buy those with a vibrant green color.

Asparagus – Fresh asparagus is a powerhouse of nutrition. It has lutein and zeaxanthin for eye health, glutathione, quercetin, sulphur, and so much more. Source: Food Revolution Network and Cleveland Clinic. When purchasing them, look for the bright green color of the tips.

Italian parsley – Fresh parsley is a nutrient dense herbs. It helps the respiratory system, has cancer-fighting ingredients and beneficial for diabetes. Source: WellandGood and The Arizona Republic. If you don’t have fresh herbs, you can use dried herbs.

Grass fed butter – It’s a great source of Vitamin K2, Vitamin A, and Vitamin E, among other nutrition. Cows graze the land and eat natural foods like grass and not grains or artificial ingredients. Source: Bulletproof and Everyday Health.

🌿 Handy Tip: Green beans and string beans are the same thing. They are also known as green snap beans.

🪜 Step-by-step Instructions

1. Making the butter

• Cut the roots of the scallions and lightly saute the scallions on medium heat for no more than 2 minutes.
• In a food processor, add the sauteed scallions, butter, parsley, garlic, and pink salt (or kosher salt).
• Blend on medium speed until everything is blended well. Be sure to scrap down continuously to ensure a silky smooth blend.

Click here to get more tips and tricks for making this scallion butter.

2. Sauteing the veggies

• Cut off the end of the asparagus. Remove as much of the tough ends as you can (probably about 1.5″).
• Cut off both ends of the green beans. You only need to cut off about a ¼ inch piece of both ends.
• Cut each asparagus into 4 pieces (3 if they are small. Place in a large bowl. Do the same for the green beans.
• Heat a large frying pan for 30 seconds on medium-high heat. Be sure to use a wide skillet. Then, add 1 Tbsp of butter to the hot pan and let it melt.
• Add the chopped veggies and optionally, add balsamic vinegar. Cook for 10 minutes or until fork tender, stirring occasionally during the cooking process. If you like al dente, cook it for no more than 8 minutes.
• Top with another tablespoon of butter, mix until the butter is melted and then turn off the heat. Transfer to a serving bowl and garnish with a sprinkle of sesame seeds and lemon zest.

🥘 Equipment tip: Be sure to use a wide, large skillet wide skillet or pan. Put the veggies in a single layer and they will cook evenly.

❓ Answering common questions

👩‍🍳 Substitution tip: If you find white asparagus, use them in this recipe. You can use just white or mix white and green asparagus. It will make for an interesting Thanksgiving side dish.

📦 Make ahead and storing leftovers

This sauteed green bean recipe is so perfect for making ahead and using it in meal prep recipes. What you will need are storage containers or meal prep containers. Cool the sauteed green beans and asparagus to room temperature before transferring to meal prep containers.

The best way to store leftovers is to put them into (Affiliate Link) an airtight container made of glass that are also oven safe. Transfer to these containers and refrigerate. Use within 3-4 days.

If you have leftover green beans in this recipe, put them into a veggie pickle! If you like the traditional Thanksgiving side, make this easy dairy free green bean casserole.

To reheat, place the glass container in a 200°F preheated oven and add a splash of water on the veggies. The cooking time should be less than 10 minutes, keeping a close watch on the veggies. The time will depend on your leftover amount.

These sauteed vegetable side dish cannot be frozen. The scallion compound butter makes it difficult to freeze and also, don’t thaw well.

The nutritional information can be found in the recipe card below.

📦 Handy Tip: Do not freeze these green beans and asparagus recipe. The butter in it makes it hard to freeze. Refrigerate it and use up within 3-4 days.

🍽 Try these green beans recipes

I have had a love of green beans for a long time, so I am always happy to share my favorites. Last week, I made this green bean salad with quinoa which is packed with complete proteins and has such great flavor.

My all time favorite has to be this roasted green beans with mushrooms in a tahini sauce and hint of lemon. It has a lovely crunch that is simply delicious. It’s a recipe that is always on my Thanksgiving table.

Green beans and potatoes make a great combo. I like serving it on busy weeknights. Or, if you are a rice lover like me, green beans in fried rice makes for a hearty family dinner.

What’s your favorite way to serving them?

💌 Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this sauteed green beans and asparagus recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, and Instagram.

Sauted Green Beans and Asparagus Recipe

Rini

Sauteed green beans and asparagus is the perfect side dish for any meal. It’s flavored with simple ingredients like an aromatic scallion butter that makes the veggies taste so delicious.

5 from 72 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 306 kcal

Equipment

• 1 Food Processor
• 1 wide skillet See note #2
• 1 large knife
• 1 Chopping board

Ingredients

  

1x2x3x

For the butter

• 1 bunch scallion
• 1 Tbsp avocado oil
• 1 stick grass fed butter
• 6 strands parsley
• 1 clove garlic
• 1 tsp pink salt

For the Green Beans

• 1 LB Green Beans
• 1 LB Asparagus
• 1 tsp pink salt

Instructions

 

Making the butter (see note #1)

• Cut the roots of the scallions and lightly saute the scallions on medium heat for no more than 2 minutes.
• In a food processor, add the sauteed scallions, butter, parsley, garlic, and pink salt.
• Blend on medium speed until everything is blended well. Be sure to scrap down continuously to ensure a silky smooth blend.

Sauteing the veggies

• Cut off the end of the asparagus. Remove as much of the tough ends as you can (probably about 1.5″).
• Cut off both ends of the green beans. You only need to cut off about a ¼ inch piece of both ends.
• Cut each asparagus into 4 pieces (3 if they are small).
• Cut the green beans in the same way.
• Heat a large frying pan for 30 seconds on medium-high heat. Be sure to use a wide skillet.
• Then, add 1 Tbsp of butter to the hot pan and let it melt.
• Add the chopped veggies.
• Cook for 10 minutes or until fork tender, stirring occasionally during the cooking process.
• Top with another tablespoon of butter, mix until the butter is melted and then turn off the heat.
• Transfer to a serving bowl and (optional) garnish with a sprinkle of sesame seeds and lemon zest.

Notes

**  Nutrition info is approximate

1) The butter made in this recipe is way more that you will need for the green beans and asparagus.  I only used 2 Tbsp of it.  The rest was refrigerated for other recipes.

2) Please use a wide skillet so that you can saute both veggies at the same time.  If you have a small one, saute each veggie separately. 

 

Nutrition

Calories: 306kcal

Keyword asparagus recipe, Easy Thanksgiving Side Dishes, green beans recipe

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