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Wayne Gisslen

Cranberry Beans with Asparagus

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1½ lb

Method

Procedure

  1. Peel and trim the bottom of the asparagus stalks.
  2. Cook the asparagus in boiling salted water until just tender. Drain, cool in cold water, and drain again.
  3. Cut the asparagus into pieces about 1½ inch

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