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Asparagus and Green Beans in EVOO and Balsamic Vinegar
Preparation Time: 10-12 minutes
Cooking Time: 3 minutes
Ingredients (Serves 4)
450 gr. (1 pound) Asparagus
100 gr. (3.5oz.) Green beans
4 Raw pumpkin seeds
1 Tbs. Fennel seeds
1 Tsp. Balsamic vinegar from Modena (salad grade)
1 Tbs. Extra virgin olive oil (EVOO )
• Sage leaves to taste (preferably fresh)
• Coarse sea salt to boil vegetables
Preparation
• Cut away the hard bottom part of asparagus, cut the tip of green beans, and wash thoroughly.
• Boil in salted water for 3 minutes.
• Arrange a layer of asparagus pointing all in the same direction in a ceramic container, drizzle with pumpkin and fennel seeds and lay sage leaves on top.
• Arrange another layer pointing in the opposite direction and sprinkle with pumpkin and fennel seeds.
• Lay green beans diagonally on top of asparagus.
• Drizzle with EVOO and balsamic vinegar from Modena (salad grade, not the prized, expensive Tradizionale), cover and let cool.
Asparagus and Green Beans in EVOO and Balsamic Vinegar: step 1: image 1 of 4
 Asparagus and Green Beans in EVOO and Balsamic Vinegar: step 2: image 2 of 4
Asparagus and Green Beans in EVOO and Balsamic Vinegar: step 3: image 3 of 4
Asparagus and Green Beans in EVOO and Balsamic Vinegar: step : image 4 of 4
Click on the images above to see larger pictures
Comments
• This recipe may be served as a side dish or an antipasto, that is, a sit down hors d'oeuvres course, as antipasto is traditionally served in Italy.
• The EVOO may be flavored with sage.
• If needed, seasoned with sea salt or Spike Original Magic.
Wine and Beverage Pairing
• Prosecco, Friulano DOC Collio by Cantine Mangilli, from Friuli Venezia Giulia, Vermentino Toscana IGT.


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    June 21, 2010
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