Stir-Fry Fresh Green Beans and Asparagus Tips with Balsamic Glaze Finish

STIR-FRY FRESH STRING BEANS AND ASPARAGUS TIPS WITH BALSAMIC GLAZE FINISH
8-10 oz. fresh pencil thin string beans, cleaned
1 lb. fresh asparagus (only use the tips, cut about 6” long; save rest of asparagus to put in stock or to make cream of asparagus soup.)
PAM
Olive oil
Sea salt, black pepper, garlic powder
Juice of 1 lemon
1 pt. red cherry tomatoes, halved
Good quality balsamic reduction glaze
Grated cheese of choice, if desired

1. In large non-stick skillet, spray with PAM and put over medium heat.
2. Drizzle a little olive oil to cover bottom of skillet.
3. Saute the beans and asparagus until crisp-tender, about 5-8 minutes.
4. Season with salt, pepper and garlic powder.
5. Squeeze lemon juice over the veggies. Mix well.
6. Place the tomatoes around the pan of veggies.
7. Heat until tomatoes are heated through.
8. Take the balsamic glaze and drizzle over the top.
   *You can usually find the balsamic reduction glaze in specialty stores or buy on line. You can get flavored ones as well, like ginger, thyme, etc. I keep all kinds in my kitchen. I love the zesty flavor it adds to veggies, fish and meats.
   You can sprinkle some grated cheese on top if desired.