Fried asparagus beans with garlic, a perfect match for steak.
At a bistro in Paris, this dish is served with a good entrecôte.
There is something about the crisp texture and the warm garlic in the butter that just works. Fry them hot and fast, no more than 5 minutes, and the beans keep their bite and their fresh green color.
Since that Paris bistro, this has become my go-to side for steak at home. It is quick, cheap and looks better than it deserves.
Green beans with garlic are a simple, fresh side that goes with almost anything. Blanching them first helps the beans keep their green color and their crunch.
Tips and variations
- Do not overcook them, the beans should keep a little bite. 4 to 5 minutes on high heat is enough.
- Use butter plus a little olive oil so the butter does not burn.
- Add a pinch of chili flakes for an extra kick.
- Add a squeeze of lemon and grated parmesan at the end for extra depth and a more rounded flavor.
- Frozen asparagus beans work, but fresh are best.
- Choose thin and tender green beans for the best texture. Thicker beans can become stringy and take longer to cook.
- Blanch in well-salted boiling water and immediately transfer to ice water to stop cooking and preserve the bright green color.
Frequently asked questions
Yes, frozen green beans work well and are a convenient option. Thaw them and pat them dry first, otherwise they steam instead of fry and lose their crunch. They can be used directly without blanching. Cooking time may vary slightly.
It goes with most things: lamb, chicken and pork. It even works with fish such as halibut and cod.
Blanch the beans for 3 minutes in boiling salted water a few hours in advance. Fry them quickly in butter just before serving.
Blanch in well-salted boiling water for 3 to 4 minutes until al dente. Transfer immediately to ice water to stop cooking and preserve the bright green color.
Beyond garlic, lemon, parmesan, toasted almonds, and chili all work beautifully. A simple olive oil and lemon dressing enhances the flavor without overpowering it.
🍷 Wine pairing
Sauvignon Blanc: Pairs perfectly with garlic green beans thanks to its crisp acidity. Green beans with garlic and olive oil are a green, herby dish that calls for fresh acidity and herbal notes. A Sancerre or Pouilly-Fumé from the Loire Valley is the classic choice, but a New Zealand Sauvignon Blanc from Marlborough works at least as well.
Alternatively: a Vermentino from Sardinia or Liguria makes a lighter, more citrusy match. A dry Pinot Grigio also works well.
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Green beans with garlic
Perfect for steak. A quick and easy side with crisp beans and garlic.
Ingredients
Instructions
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Cut the ends off the beans.
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Blanch the beans in boiling water for 2 to 3 minutes.
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Finely chop the garlic.
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Melt the butter in a pan and add the oil.
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Add the beans and garlic and fry them briefly.
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Season with salt and pepper to taste.
Notes
Tips: Cook the beans on high heat for a short time, they should be crisp and fresh, not soft. Maximum 4 to 5 minutes in the pan.
Storage: Eat immediately. The beans lose their crispness quickly.
Variations: Add chili flakes, sesame oil and toasted sesame seeds for an Asian twist.
Nutrition per serving
- Calories
- 146 kcal
- Carbohydrates
- 8 g
- Protein
- 2 g
- Fat
- 13 g
- Saturated fat
- 4 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 6 g
- Trans fat
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 49 mg
- Potassium
- 221 mg
- Fiber
- 3 g
- Sugar
- 3 g
Nutrition values are estimates.