Fresh Green Beans or Fresh Asparagus Sprigs
Olive or Coconut Oil
Fresh garlic cloves
Pepper
Wash vegetables, cut off ends of green beans and about 1 inch of asparagus end(not the leafy part). Pour olive oil to cover bottom of skillet, crush garlic cloves in a garlic press(approx 2-3). Put vegetables in pan and turn to medium to low heat. You don't want your garlic to get burnt before your vegetables are to their desired crispiness. Saute until veggies are a crisp tender, test taste one to be sure. Serve straight from the pan as they cool down quickly and are best eaten when still hot/warm.
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