3 C brussel sprouts, bottoms trimmed and quartered
3 C french green beans
2 cloves garlic, minced
1/2 C chicken stock
1/4 C salted butter
juice and zest of 1 lemon
1/2 t sea salt
1/4 fresh ground black pepper
1/2 C chopped Italian parsled
Heat olive oil in large frying pan over med heat.
Add asparagus, brussel sprouts and green beans.
Saute for 3 - 5 mins, tossing frequently.
Add Garlic and continue to toss for 2 min.
Add stock, butter & lemon juice, saute for 2-3 min,
or until tender .
Remove pan from heat, fold in remaining ingred.
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