Asparagus and Green Beans

Side Dish

Recipe courtesy of Marcelle Bienvenu, You're Invited

Serves 6 to 8

  • 1 pound pencil-thin asparagus, trimmed
  • 1 pound tender green beans, stem ends removed 
  • 3/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon minced fresh parsley
  • Salt and freshly ground black pepper, to taste

Asparagus and Green Beans

Asparagus and Green Beans

Click image to enlarge


Blanch the vegetables in salted boiling water just until tender, about 3 minutes for the asparagus and 2 to 4 minutes for the beans.
Drain and cool in a bowl of ice water.
Drain again and refrigerate until ready to use.

Combine the sour cream, lemon juice, parsley, salt and pepper in a bowl and whisk to blend.
Keep chilled until ready to use.
Serve in a bowl alongside the vegetables.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive