green beans and thin asparagus with walnut and orange-butter

When you think of seasonal greens and orange, it does seem like an unlikely match but it actually works! This recipe is definitely about pairing new unexpected ingredients with delectable flavours.

I love this dish for the way the flavours of the fresh greens and Azada’s Olive Oil and Oranges accent each other. I love the way it smells when cooking on the stove and how the orange dressing trickles over the greens showing off its beautiful, glistening sauce.

…but for me this dish is all about simplicity and another reason why I like it so much!



2 teaspoons Azada Olive Oil & Oranges
150 grams green beans, trimmed
150 grams thin asparagus, trimmed and cut into halves
2 tablespoons unsalted butter
50 grams walnuts, roughly chopped
Pinch of salt

Bring a large pot of salted water to a boil.

Add the green beans and asparagus and simmer away until just tender for about 4 to 5 minutes.

Drain and transfer to a large serving bowl.

Meanwhile, brown the butter; melt the butter in a small frying pan over a medium heat. Swirl the butter as it starts to foam and sputter. Quickly remove the frying pan from the heat as soon as the butter begins to turn golden brown and smells a little nutty.

Add Azada’s Olive Oil & Oranges, walnuts and salt. Swirl the frying pan over heat for about 30 seconds more to toast the walnuts. Once toasted spoon the mixture over the green beans and asparagus and enjoy.

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