1 bunch young asparagus spears, washed
1 pound (1/2 kg) fresh green beans, washed and trimmed
2 cloves garlic thinly sliced
2 tablespoons (30 mL) extra virgin olive oil *
Coarse sea salt and pepper as needed
Bring a pot of salted water to a boil over high heat. Meanwhile, heat the olive oil in a small fry pan over medium heat, add the sliced garlic and fry until fragrant and golden brown, between 1 and 2 minutes.
Remove the pan from the heat and let the oil sit and cool. This will allow the flavours of the garlic to infuse in the olive oil.
Snap the woody ends from the asparagus and slice them in half on the bias. Once the water has come to a boil add the asparagus and green beans, cooking for 2-3 minutes, until tender yet crisp. Remove them from the water and drain immediately, place them in a bowl and toss them with coarse sea salt, pepper and the garlic flavoured olive oil. Taste, adjust the seasoning as needed and serve immediately.
*Chef Ryan suggests using the Sobeys Compliments brand