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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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