The ultimate spring/summer dish! Tender-crisp asparagus and green beans, tossed with lemon-scented butter and seasoned simply with salt and black pepper. So simple, yet so stellar. 

This dish will be your go-to side all spring and summer long. I know it will be for me. I found myself in a situation in which you often find yourself - I had the main course figured out and wanted to so something with my vegetables beyond steam-and-serve. Lemon and butter quickly came to mind (because it's easy) and the dish was instantly transported to the next level. 

This side dish is insanely easy to make. First, you quickly blanch the vegetables in boiling water for 2 minutes to lock in color and ensure perfect doneness. We're not actually "cooking" the vegetables in the butter sauce, so this step is key. Then, we toss the tender-crisp veggies in lemony butter, season with salt and black pepper and serve. Easy as can be. 

You can make this dish with other vegetables too. Broccoli, baby broccoli (broccolini), Brussels sprouts, and fresh peas would also work here. That means you can use this recipe all year long. 

If you have any fresh herbs lying around, add those too. I debated garnishing the vegetables with chopped parsley, but frankly, the dish didn't need it. If you have basil, parsley, chives, or any other fresh herb, sprinkle the veggies with about 1 chopped tablespoon before serving.  

Serves 4

INGREDIENTS

1 bunch fresh asparagus, woody ends trimmed, cut into 2-inch long pieces

8-12 ounces fresh green beans, ends trimmed

2 tablespoons butter

1 tablespoon fresh lemon juice, plus lemon slices for garnish

Salt and freshly ground black pepper

INSTRUCTIONS

Bring a large pot of water to a boil. Add the asparagus and green beans and return to a boil. Boil for 2 minutes. Drain. 

Meanwhile, melt the butter in a large skillet over medium heat. Stir in the lemon juice. When the vegetables are ready, add them to the pan and toss to coat. Season with salt and black pepper. Serve with lemon slices on the side.