Asparagus Green Onion Sauté

1. 1

   Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.

2. 2

   Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.

3. 3

   Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and saute until they just begin to wilt and turn golden, about 2 minutes.

4. 4

   Add asparagus, green beans, and 1/4 teaspoon salt and saute to heat through, 1 minute. Add green parts of scallions and continue to saute until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.

* Per serving · 4 servings · Values may vary.

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