6 white asparagus,trimmed, peeled and cut in half
1/2 pound of haricot vert, trimmed and tailed
2 tablespoon butter
1 small shallot, sliced
3 cloves garlic, minced
1 teaspoon Herbes de Provence
1/2 cup chicken broth or water
Salt and pepper to taste
Saute garlic and shallots with butter for 2 minutes. Add herbes de provence, white asparagus and haricot vert cook for 3 minutes then add broth. Cook until the vegetables are “al dente”. Season with salt and pepper.
*I love the green and white contrast, the taste is even better. I like my veggies to have a little crunch to so I prefer to cook more like “al dente” and fresh vegetables you can never go wrong. enJOY!!!