Preheat oven to 200°F.
Blanch asparagus tips and green beans in boiling salted water for 2-3 minutes then cold shock and drain. Reserve.
Bring a large pot of water to boil for pasta. Place a serving platter in the oven to warm.
Season chicken cutlets or fish filets with salt and pepper and dredge in flour seasoned with poultry seasoning or Old Bay. Heat 2 tablespoons EVOO and 1 tablespoon butter in a large skillet over medium heat. Sauté chicken or fish until lightly golden on each side, 8 minutes. Transfer to warm platter.
Cook pasta to al dente in salted water.