Category: Green Beans


Spring has sprung!

Spring is late this year–there’s even still some snow on the ground in the shady areas. (That’s the last time I ever trust a groundhog to predict the weather!)  But a few glimmers of hope are finally starting to shine through.  Tulips are trying to come up, birds are building a nest out on our balcony, and asparagus that was not grown in Mexico has reappeared in the grocery store.

I bought some, not quite sure what I intended to do with it, but I knew that I wanted to leave it raw or nearly so.  Further inspiration struck in the form of a lovely brick of cheese at Trader Joe’s – it was a mix of cheddar and gruyere: a perfect combination of flavor and melt-ability!

I decided to make a pasta dish with a basic white sauce as its base that would really show off the freshness of the asparagus.  At the last minute, I also decided to throw in a handful of fresh green beans, but you could totally use frozen as long as you thawed them out first. Peas would be another excellent and springlike addition.  Just go with whatever looks good!

The key for the asparagus, though, is tossing it in to the sauce at the end, just before you add the pasta–you want it to heat through, but you don’t want it to lose any of its delightful, crisp freshness.  So don’t overcook it!

Ready to eat!

Springtime Asparagus Pasta
(Serves 2-3)

  • 1 bunch asparagus, chopped into 1 inch pieces
  • 1 handful green beans, chopped into 1 inch pieces.  Feel free to use frozen, but thaw them before adding to the dish.
  • 2 cloves garlic, finely minced
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1 c milk
  • 1/2 c grated cheese (I used a cheddar-gruyere blend)
  • 112g pasta (I used papardelle)
  • salt
  • pepper
  • pancetta (optional)

Put a pot of salted water on to boil.  Cook the pasta to al dente and drain.  While the pasta is cooking, melt the butter in a saucepan over medium heat.  Once it’s melted, whisk in the flour.  When the roux is smooth, pour in the milk, whisking steadily to combine.  Add the garlic, and keep whisking until the sauce begins to thicken.  If it starts to bubble, reduce the heat.  Add in the cheese, and once it’s melted, add in the asparagus and green beans.  Toss in the pasta, and mix to combine.  Season with salt and pepper, and, if you like, top it with some crispy pancetta bits.  Enjoy!

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Heidi Swanson over at 101 Cookbooks always has great recipes, but her recipe for Feisty Green Beans ranks as one of the best things I have ever tasted.  Period.  Between the crisp freshness of the still-slightly-raw green beans to the pops of sweetness from the raisins to the aromatic mixture of Indian-style spices, everything about this dish works perfectly together.  I’m so happy I have leftovers!  And if there are green beans again at the farmer’s market the next time I go, I’ll definitely be making this again!

I came across this recipe while trying to figure out what to with the pound of beans I had sitting in my fridge.  I wanted to make something more inspired than just beans sauteed with a little butter and basil, which was all that was coming to mind for me.  I also didn’t want to have to go to the grocery store, because I’m trying to stop spending so much on groceries by cooking with things I already have in the pantry.  So I looked around for different recipes and found a few that sounded like they had potential, but nothing that would work as a main course, and nothing that I had all the ingredients for.  Until I found the Feisty Green Beans.

Don’t be intimidated by the long ingredient list–most of the ingredients are spices which you probably have on hand.  (Especially if you ever make Indian food).  I did end up substituting paneer for the tofu because a) I didn’t have any tofu and b) I really don’t like tofu.  The paneer works out really well in this dish though, so I’m really glad I used it.  It adds a bit of a salty flavor which contrasts nicely with the raisins and spices.  You could also probably substitute queso blanco for the tofu if you can’t find paneer, but I personally find that queso blanco doesn’t have quite as nice a texture as paneer.

So the next time you’re at the farmer’s market, get yourself a pound of green beans and make this recipe!  You’ll be sooo happy you did!