There's another on I picked up from someone eons ago. Cook asparagus, place it in a ziploc or large (long) plastic storage container with balsamic vinaigrette salad dressing overnight, serve cold. It's wonderful.Frozen but you can use fresh if you want. I quick cooked mine in a cast iron skillet on medium high. If you use fresh you may want to cook em on medium.The green beans are simple;Just finished dinner, pork loin roast with an apple, mustard glaze/sauce. For veggies I tried something new, garlic/parmesan green beans, simple and very good.
I'm planning one for our Sunday dinner with Dana and Aunt Betty--pork loin roast with apricot sauce. New recipe. Wish me luck.
Extra fine whole green beans
Tbsp olive oil
Garlic powder
Lite salt
Parmesan cheese
Saute the beans in olive oil with salt and garlic. When done (quick cooking time) put on plates and sprinkle with parmesan.
I'll try that. These are fresh green beans? Not canned?
Here's the recipe I modified;
Garlic Parmesan Green Beans
Thanks. I'm going to add that to Sunday's menu.