Orange Steamed Asparagus and Artichoke Hearts

Chef’s Notes

For a nicer presentation and mouth feel, peel the asparagus.  This will remove the chewy and fibrous skin, leaving the asparagus soft and tender.

Prep: 3-4 minutes
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)