As fresh asparagus begins to show up in the produce market in abundance, I find many recipes to enjoy it – soups, salads, sides, quiches – you get the idea. The best way to enjoy it, though, is perhaps the simplest – pan-grilled in a little oil (or, if you’re like my husband, in a little butter) until crisp-tender, with simple herbs and maybe a squeeze of lemon just before serving. This is cooking gluten-free, making food everyone will like.
When green beans are abundant, fresh from local produce markets, I cook them often. Other times I use frozen green beans.
My family really likes the combination of onions and green beans. We’ve had them recently as a gluten-free side dish with a traditional dinner of meat and potatoes.
It’s just as good with chicken and rice. I’ve even enjoyed it as a side for spaghetti and meat sauce.