Orange Steamed Asparagus and Artichoke Hearts
For a nicer presentation and mouth feel, peel the asparagus. This will remove the chewy and fibrous skin, leaving the asparagus soft and tender.
Cook: 2 minutes
1 bunch asparagus, bottoms cut off
1 cup of artichoke hearts, rinsed and drained (canned or frozen will work)
1/2 cup sliced red onion
1 garlic clove sliced thin
1 orange, juiced and zested
Ground black pepper to taste (optional)
1. In a dry sauté pan cook the onions and garlic for 2 minutes over medium high heat.
2. Add the asparagus and artichokes and cook for one minute.
3. Add the orange juice and zest and cover the pan for 1 minute.
4. Serve immediately (waiting to serve later will turn the asparagus a funky green color).
(from: Bravo Express Volume 1)