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Davis Wayne’s Sautéed Green Beans and Asparagus Recipe

Asparagus: the slender spear that signals the start of spring. Whether enjoyed roasted or raw, accompanying pasta or rounding out an omelet, asparagus is a natural addition to the season’s best dishes.

Loaded with vitamins E and K, folate, and potassium, this earthy green is also a nutritional superstar; health benefits of asparagus include its anti-aging effects and cancer-fighting abilities.

Davis Wayne's Sautéed Green Beans and Asparagus

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Recipe by Chef Antonia PolandCourse: Appetizer, SideCuisine: American
Servings

6-8

servings

    Ingredients

    • 6 oz.

      extra virgin olive oil

    • ½

      sweet onion, chopped

    • 2

      small sweet peppers, diced

    • 1 lb.

      fresh whole green beans

    • 1

      bunch fresh asparagus

    • Garlic powder, to taste

    • Cracked black pepper, to taste

    • Seasoned salt, to taste

    • 2 oz.

      pineapple habanero sauce

    Directions

    • Heat the olive oil in a sauté pan on medium. Place the onion and sweet peppers in the heated oil, and cook until the onions are translucent. 

    • Add the green beans in with the onions and peppers. Place a lid on the pan, and cook for 3 minutes. 

    • Cut the ends of the asparagus off and discard, then cut the remaining asparagus in half. Add the asparagus to the pan, and season to taste with garlic powder, cracked black pepper, and seasoned salt. Place the lid back on, and cook for 5 minutes or until the green beans and asparagus are fork-tender.

    • Plate the dish and garnish with the pineapple habanero sauce. Enjoy!

      Antonia Poland
      Chef Antonia Poland

      Did you know?

      Ever come across a white asparagus? Grown undergrown, these pale spears aren’t exposed to sunlight, which means they don’t produce chlorophyll (what makes plants green). White asparagus is a delicacy in other parts of the world, like Europe, even inspiring full-blown festivals and celebrations. 

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