Lemon Garlic Green Beans & Asparagus

Our green beans are just coming in, and I thought this would be the best time to go ahead and give a recipe for my favorite way to cook green beans. This particular way gives a little citrus and adds a really different amount of depth.

What you'll need:

Pan with lid - Any pan that will fit your beans will do. I like to use a wok so I can flip the when I need to stir. I use a glass lid so I can see without interrupting but feel free to check often.
Tongs - MUCH better than any spoon. It can grab the beans with a really good grip.
Apron - This spatters...maybe it's just that I'm a really messy cook, but it's always better to be prepared.
1/2 pound Green Beans -  cleaned and both ends pulled off. (You want to see a little gap so the cooking juices can get in.
1/2 pound Asparagus - cleaned and snapped off at the woody bit.
If you want to use less that's fine. I usually just gauge the other ingredients based on my own tastes.
Juice from one Organic Lemon - Should be large. I do not rec. lemon juice from a bottle. It just doesn't taste the same.
3 cloves fresh pulverized garlic or  a small handful of Garlic chives - This is really a to taste moment. I LOVE garlic, but I also like talking to people.
2 tablespoons of butter or olive oil
Salt to Taste
Pepper to taste

How to Cook:

Make sure your heat is on low. Heat up the oil/butter and garlic until the garlic is soft.
 - If you are using garlic chives for a different flavor, heat up the butter or oil slighlty before starting.
Add the juice from your lemon and heat until it seems just about to bubble.
 - This is when you can add the garlic chives. Give it about a minute and then continue.
Put in your green beans and asparagus and mix a little to cover the beans and asparagus.
Place your lid on and let it get a bit steamy in there. Remember your pan should be on a relatively low heat so nothing gets burned.
Feel free to check. It's the only way to make sure there's still liquid. If you think it's starting to get a bit thin on the liquid side, add a 1/4 cup water...it won't hurt any.
Give it about 3 minutes to get nice and green. If they seem like they aren't at that cooked green color give it another minute.
Take off the lid and add your salt and pepper.
Now the fun part. You want to carmelize everything just a little. Turn up the heat just a little and stir a little. You want the liquid to evaporate some and make the flavors more intense. Don't let it burn.
Once you've got them right where you want them, serve. Make sure to taste test them and add salt and pepper if necessary. Remember it's better to under salt and pepper at first.

Hope You Enjoy!